This cauliflower risotto with sage and ham is a delicious creamy risotto full of flavor and different textures. Extra tasty with crispy ham and fried sage.
The crispy ham and fried sage are easy to make and give this cauliflower risotto an extra dimension with different textures. A fantastic contrast next to the creamy and soft risotto.
Frying sage is very easy and takes little time, but you can also skip it entirely. You can make raw ham extra crispy by placing it in a cold oven so it can warm up with the oven. This gives a crisp and even result.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2025-09-10, this recipe is for 4 persons and takes 1 hours.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-11-12
Place the slices of ham on a baking sheet lined with baking paper and put it in a cold oven.
Preheat the oven to 150 degrees Celsius and let the ham become crispy for about 15 to 20 minutes.
Meanwhile, divide the cauliflower into fairly small florets and spread them on a baking sheet without baking paper. Drizzle with olive oil and season with black pepper and coarse sea salt.
Heat a thin layer of neutral oil in a small pan. Fry a handful of sage leaves briefly, then transfer them directly to a plate with paper towels to remove excess oil. Set the crispy sage leaves aside.
Peel the onion and garlic cloves and chop them finely. Heat 750 milliliters of vegetable broth.
Remove the ham from the oven and increase the temperature of the oven to 180 degrees.
Roast the cauliflower for about 20 minutes, or until it is soft and starts to caramelize. The exact baking time depends on the oven and the size of the cauliflower florets.
Heat a splash of olive oil in a deep frying pan and sauté the onion and garlic until the onion is translucent.
Add the rice and cook for another 5 minutes, until the grains have become glossy.
Turn the heat to medium and pour in the white wine along with the sage sprigs. Stir briefly from time to time and then gradually add the broth. Only add the next spoonful once the previous one is fully absorbed.
Repeat until the rice is almost done and then remove the sage sprigs. It may be that the risotto is not cooked while you have used all the broth; see tips at the bottom for the reason and add extra water or broth until the rice is nearly cooked.
Stir in a knob of butter along with 50 grams of grated Parmesan cheese for an extra creamy risotto.
Stir in the roasted cauliflower and season with pepper and salt.
Serve the cauliflower risotto topped with crumbled crispy ham, fried sage, and optionally a drizzle of truffle oil. Enjoy!
Should I stir risotto or not?
Risotto becomes creamy as starch is released during stirring, but occasional stirring is sufficient. Constant stirring makes it mushy, while not stirring at all will cause the risotto to burn.
So, each time you add some broth, stir the risotto once and leave it alone until you add the next scoop of broth. I prefer stirring with a silicone spatula, as it helps to scrape the bottom well.
Why is my risotto not cooking?
The amount of broth / liquid needed to cook risotto rice depends on several factors. First, the choice of pan matters; the surface area and thickness of the bottom play a role. A larger surface area allows moisture to evaporate instead of being absorbed by the rice.
Additionally, the size of the flame is important; a large flame will lead to most of the moisture evaporating. But if the heat is too low, the grains won't cook properly.
Another factor could be how often you stir; continuous stirring prevents the risotto from absorbing moisture because it evaporates faster. If you let the risotto sit a bit more, it can take in more moisture, helping it to cook faster. You should stir occasionally to get a creamy risotto, as stirring releases the starch.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 200 | gram | cauliflower | 48.00 | 6.00 g | 5.00 g | - | - | 4.00 g | 4.40 g | 20.00 mg | 1.00 mg | 30.00 mg | 20.00 mg | 500.00 mg | 60.00 mg | 0.06 mg | 0.80 mg | - | - | 160.00 mg | - | - | 0.10 mg | 0.12 mg | 0.40 mg | - | 90.00 µg | - | - | - | |
| 75 | gram | risotto rice | 90.00 | 16.50 g | 0.75 g | 1.50 g | 0.75 g | 2.25 g | 0.75 g | 375.00 mg | 0.75 mg | 15.00 mg | 7.50 mg | 75.00 mg | 37.50 mg | 0.08 mg | 0.38 mg | - | 3.75 µg | - | - | 37.50 mg | 0.08 mg | 0.08 mg | 0.15 mg | 0.38 µg | 7.50 µg | 0.75 mg | 0.75 µg | - | |
| 0.25 | onion | 11.25 | 1.91 g | 1.91 g | 0.06 g | 0.03 g | 0.38 g | 0.78 g | 2.81 mg | 0.16 mg | 9.38 mg | 3.13 mg | 54.69 mg | 13.13 mg | 0.03 mg | 0.25 mg | - | - | 2.03 mg | - | - | 0.01 mg | 0.01 mg | 0.04 mg | - | 3.13 µg | - | - | - | ||
| 0.75 | clove | garlic | 3.15 | 0.63 g | 0.02 g | - | - | 0.14 g | 0.04 g | 0.09 mg | 0.03 mg | 3.82 mg | 0.45 mg | 13.50 mg | 2.93 mg | 0.01 mg | 0.02 mg | 0.03 µg | - | 0.32 mg | - | - | - | - | 0.01 mg | - | 0.09 µg | - | - | - | |
| olive oil | 2.03 | - | - | 0.23 g | 0.03 g | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 18.75 | milliliter | white wine | sulfites | 15.00 | 0.09 g | 0.09 g | - | - | 0.04 g | - | 0.38 mg | 0.11 mg | 1.88 mg | 1.88 mg | 15.00 mg | 2.81 mg | 0.01 mg | 0.04 mg | - | - | - | - | - | - | - | - | - | - | - | - | - |
| 187.5 | milliliter | vegetable broth | celery | 11.25 | 0.19 g | - | 0.94 g | 0.56 g | 0.94 g | - | 693.75 mg | 0.38 mg | 7.50 mg | 0.94 mg | 7.50 mg | 5.63 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - |
| 0.5 | sprig | fresh sage | 2.15 | 0.34 g | - | 0.08 g | 0.02 g | 0.15 g | 0.34 g | 0.55 mg | 0.09 mg | 8.25 mg | 2.15 mg | 21.35 mg | 1.65 mg | 0.01 mg | 0.05 mg | - | 0.05 µg | 1.62 mg | - | 295.00 mg | 0.01 mg | 0.02 mg | 0.01 mg | - | 9.70 µg | 0.37 mg | 85.73 µg | - | |
| black pepper and coarse sea salt | 4.39 | 1.13 g | 0.01 g | 0.06 g | 0.02 g | 0.18 g | 0.44 g | 339.13 mg | 0.09 mg | 4.00 mg | 1.33 mg | 11.09 mg | 1.51 mg | 0.01 mg | 0.01 mg | 0.52 µg | 0.02 µg | 1.34 mg | - | - | - | - | 0.01 mg | - | 0.18 µg | 0.08 mg | 2.86 µg | - | |||
| 0.25 | knob | of butter | milk | 27.56 | 0.03 g | 0.03 g | 3.09 g | 2.03 g | 0.03 g | - | 0.19 mg | - | 0.49 mg | 0.08 mg | 0.56 mg | 0.75 mg | - | - | - | - | - | 0.05 mg | 0.04 mg | - | - | - | - | - | - | - | - |
| 12.5 | gram | grated parmesan cheese | milk | 52.75 | 0.25 g | 0.23 g | 3.56 g | 2.25 g | 5.00 g | - | 125.00 mg | 0.15 mg | 125.00 mg | 5.75 mg | 15.00 mg | 112.50 mg | 0.06 mg | 0.75 mg | - | - | - | 0.06 mg | 0.04 mg | - | 0.08 mg | 0.01 mg | 0.25 µg | 1.25 µg | - | - | - |
| 2 | slice | raw ham | 80.40 | 0.40 g | 0.40 g | 5.00 g | 1.76 g | 8.60 g | - | 720.00 mg | 0.92 mg | 6.00 mg | 12.00 mg | 108.00 mg | 72.00 mg | 0.04 mg | 0.88 mg | - | - | - | 0.08 mg | - | 0.24 mg | 0.08 mg | 0.14 mg | 0.20 µg | 0.80 µg | - | - | - | |
| 0.25 | drizzle of | truffle oil | 15.47 | - | - | 1.75 g | 0.25 g | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 363.41 | 27.47 g | 8.43 g | 16.28 g | 7.70 g | 21.70 g | 6.75 g | 2276.90 mg | 3.67 mg | 211.31 mg | 55.19 mg | 821.69 mg | 310.40 mg | 0.31 mg | 3.18 mg | 0.55 µg | 3.82 µg | 165.30 mg | 0.19 mg | 332.58 mg | 0.44 mg | 0.38 mg | 0.77 mg | 0.83 µg | 112.64 µg | 1.20 mg | 89.34 µg | - | ||||
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