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Roasted cauliflower and cheese risotto
Roasted cauliflower and cheese risotto
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Create a deliciously creamy, cheesy risotto using leftover veggies from your fridge.
Ingredients:
  • 1000.00 ml small cauliflower or broccoli florets
  • 1 leek, trimmed, sliced
  • 2 celery sticks, chopped
  • 62.50 ml fresh herbs (see notes)
  • 150g pancetta, chopped
  • 80g (1/2 cup) frozen peas
  • 100g cheese (see notes)
  • 20g (1/4 cup) parmesan, grated
  • 750ml (3 cups) 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
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper and arrange the cauliflower on it. Drizzle with 1 tablespoon of olive oil, season, and toss to coat. Bake for 25 minutes or until golden.
  • Simmer the stock and water in a saucepan until hot. In another saucepan, sauté pancetta, leek, celery, and garlic in oil until soft. Toast the rice, then add wine and let it absorb. Cook by adding stock gradually until the rice is tender, stirring constantly.
  • Combine the cauliflower, peas, and Jarlsburg cheese in the pan. Let it sit covered for 3 minutes. Finish off by topping with fresh parsley and grated Parmesan before serving.

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