This was inspired by Clothilde's photo on Facebook from a new restaurant. I'm sure this wasn't as good as what she was served, but it was nevertheless delicious!
1/2 cup mung beans
1 tbs olive oil
About 1/4-1/3 of a large cauliflower
1/2 cup risotto rice
250 ml white wine
500 ml vegetable or chicken stock (if you have home-made chicken stock, use that; if not, use a vegetable Knorr Stock Pot, or Tesco's own brand equivalent which I think is nicer)
About 60g Parmesan cheese
Soak the mung beans for several hours, then change the water, bring to the boil, and boil hard for 10 minutes. While this is happening, chop the onion and cauliflower, and sweat in the olive oil. Add the rice, and stir thoroughly. Add the drained mung beans, and then the wine. Season, and bring to the boil, stirring all the time, and then allow to simmer for 7-10 minutes. Add the stock, bring back to the boil, again stirring all the time, and simmer for a further 10 minutes, perhaps a little longer if it is still very liquid. Stir in the Parmesan and serve at once.