I was popping around the Ocean Mist Farms site (one of the largest growers of artichokes in the country) for inspirations on how to cook some beautiful artichokes – when I found this most interesting recipe for slow cooker Cauliflower Risotto. The chef’s idea was to chop two heads of cauliflower into “risotto-like” pieces and then cook them so the final dish resembles cheesy risotto with peas. Very creative.
I wanted to recreate the slow cooker dish with the addition of arborio rice. It was tricky to try to adapt some of the slow cooker risotto recipes I found to accommodate for the cauliflower which had a longer cooking time than most of the rice recipes. Of course the beauty of cooking risotto in the slow cooker is that there’s no need to stand over the pot and stir as the rice grains slowly absorb the cooking liquid which is slowly added cup after cup.
In the end, my recipe was deemed creamy and delicious by all three of my kids (who even ate the cauliflower even though I lost patience trying to cut them to resemble risotto grains.) And I’m quite certain we could have eaten the entire Crock Pot, had I not insisted upon leftovers (at least enough for me to photograph the next day!)
Which spring vegetables do you like in your risotto: Asparagus, artichokes, peas? Ever tried risotto in the slow cooker?