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How to make Roasted cauliflower and cheese risotto

Yield = 4
Prep time: 0:15
Cook time: 0:35
Total time: 0:50

Ingredients

  • 4 cups small cauliflower or broccoli florets
  • 1 leek, trimmed, sliced
  • 2 celery sticks, chopped
  • 1/4 cup fresh herbs (see notes)
  • 150g pancetta, chopped
  • 80g (1/2 cup) frozen peas
  • 100g cheese (see notes)
  • 20g (1/4 cup) parmesan, grated
  • 2 tablespoons extra virgin olive oil
  • 750ml (3 cups) Massel chicken style liquid stock
  • 375ml (1 1/2 cups) water
  • 2 garlic cloves, chopped
  • 275g (1 1/4 cups) arborio rice
  • 125ml (1/2 cup) white wine

Method

  • Step 1 Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place the cauliflower on the prepared tray. Drizzle with 1 tbs of the olive oil, then season. Toss to coat. Bake for 25 minutes or until golden.
  • Step 2 Meanwhile, bring the stock and water to a simmer in a saucepan over medium-high heat. Reduce the heat to low. Heat the remaining oil in a second saucepan over medium heat. Add the pancetta, leek, celery and garlic, stirring often, for 5 minutes or until soft. Add the rice and cook, stirring, for 1 minute or until lightly toasted. Stir in the wine until absorbed. Add enough of the stock mixture just to cover the rice. Cook, stirring constantly, until absorbed. Continue adding the stock mixture, 1 ladleful at a time, stirring constantly until the stock mixture is absorbed, for 18 minutes, or until the rice is tender.
  • Step 3 Add the cauliflower, peas and Jarlsburg. Cover and set aside for 3 minutes. Serve sprinkled with parsley and parmesan.