1. Bring the stock to a boil. 2. Finely chop the onion and garlic. Sauté them with the bacon bits in the hot oil. 3. Add the rice and stir over medium heat for 1-2 minutes until lightly colored. 4. Add the white wine. Once the liquid is absorbed, add the stock a little at a time, stirring constantly. 5. Cook cauliflower for 10 minutes, add to the risotto and cook 10 minutes longer. 6. Stir in cheese. Season with lemon juice, salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
