Step 1: Finely chop the onion and wild garlic (reserve some for garnish). Grate the cauliflower into rice-like consistency if not pre-riced. Cut pork loin into 1-inch medallions and season with salt and pepper.

Step 2: Heat 10ml olive oil in a large skillet or pot over medium-high heat. Sear pork medallions for 2-3 minutes per side until golden brown. Remove pork and set aside.

Step 3: In the same pot, add remaining 10ml olive oil and sauté chopped onion until softened, about 3 minutes.

Step 4: Add arborio rice and stir for 1 minute until translucent. Pour in a ladleful of hot vegetable broth, stirring constantly until absorbed. Continue adding broth ladle by ladle, stirring until each addition is absorbed, about 15-18 minutes.

Step 5: In the last 5 minutes of cooking, stir in the cauliflower rice and most of the chopped wild garlic. Continue adding broth until risotto is creamy and rice is al dente.