Spring is said to be the season with the greatest temperature difference of the year, with some days being chilly and others being slightly sweaty and sunny. Your body can't keep up with the changes and you feel unwell, and your skin and body tend to fluctuate.

``In such a case, prepare your body with a hot meal.It is said that hot meals support digestion and allow for smooth absorption of nutrients,'' says chef Rinko Shizuno.
He suggested cauliflower risotto, which is a seasonal vegetable.

"Cauliflower is actually a treasure trove of nutrients. You can find it in supermarkets all year round, but its season is from November to March. Cauliflower at this time of year is not only nutritious, but also sweeter, so be sure to make it while it's in season. please look"

Many people didn't know! ? In fact, cauliflower is a treasure trove of nutrients!

Cauliflower is white and has a shape similar to broccoli. Did you know that it is actually a treasure trove of nutrients that are good for women?

First up is vitamin C. It contains about twice as much as cabbage, even among vegetables. Vitamin C is also known to be sensitive to heat, but the vitamin C contained in cauliflower is not easily lost even when heated.
"You can get a good amount of vitamin C even if you eat risotto," says Shizuno.

And vitamin K. This is a nutrient that you may not be familiar with, but it is necessary for blood clotting.
Vitamin K also helps increase bone density. Bone density tends to decline with age and with a decrease in female hormones, so it is very important to consume vitamin K in your diet.

Cauliflower is also rich in dietary fiber. There are water-soluble and oil-soluble fibers, but cauliflower contains insoluble dietary fiber, which has the effect of increasing the bulk of stools and is expected to be effective in relieving constipation.
It also contains folic acid, which is said to be a ``vitamin for blood formation,'' and potassium, which eliminates sodium from the body and prevents swelling.

A risotto that adds bulk to your diet.

``There is a diet method called cauliflower rice that involves substituting chopped cauliflower for rice.Recently, more and more cafes are starting to let you choose cauliflower rice for the rice in your rice bowl.This risotto is also made with rice. By cooking cauliflower, it has a bulking effect. Even if you eat a lot, it won't make your stomach feel heavy, and it will also prevent a spike in blood sugar levels." (Mr. Shizuno)

[Ingredients] (For 3-4 people)
Cauliflower 300g

1 cup of rice
Soup stock 600cc
1 bay leaf
1 tablespoon olive oil
20g butter
white wine 100cc
Parmesan cheese 40g

[How to make]

1.Chop the cauliflower into approximately 1cm cubes.

“The stems are also edible, so please chop them finely and add them.” (Mr. Shizuno)
 
2. Add the bay leaf to the soup stock and warm it in a pot.

3. Heat olive oil in a pot and fry the cauliflower. Once the oil is coated, add 3 tablespoons of water and a pinch of salt, cover, and simmer for about 5 minutes. Open the lid and heat for another 5 minutes to evaporate the moisture.

4. Add the butter and rice to Step 3, stir-fry until the rice is translucent, then pour in the wine to evaporate the alcohol.
"Rice is used without being washed. If there is too much water, it will end up sticky." (Mr. Shizuno)

“And from now on, the key is not to touch the rice too much.” (Mr. Shizuno)

5. Pour the soup in 3 portions and cook over low heat for about 15 minutes in total.
"Do not put the lid on. Once the soup has reduced, add the rest of the soup. During this time, grate the cheese." (Mr. Shizuno)

6. After about 15 minutes, when the rice has absorbed the soup, turn off the heat, cover, and let it steam for 2 to 3 minutes. Finally, add grated Parmesan cheese and mix roughly.

``This is an exquisite dish that combines al dente-cooked rice, the sweetness of cauliflower, and the richness of cheese.It is packed with nutrients that support beauty and health, so please enjoy it.'' (Mr. Shizuno)

summary

``Cauliflower is a versatile vegetable that can be used in a variety of ways, including risotto, pickles, steamed vegetables, boiled vegetables, etc. Enjoy it in other ways than risotto while it's still in season.'' (Mr. Shizuno)

As mentioned earlier, cauliflower is rich in vitamin C, but in spring, when the body and mind are susceptible to stress due to temperature differences and changes in the environment, we consume more vitamin C than usual. Please add Lypo-C and stay healthy during this volatile season.

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