Cauliflower Cheese Risotto

Combining two favourites – cauliflower cheese and risotto. Quick, easy and nourishing comfort food. E


50 g butter

1 onion, chopped finely

150 ml dry white wine (optional)

300g aborio risotto rice

1 litre hot vegetable stock, I like Marigold low-salt

1 cauliflower, divided into florets

100g mature Cheddar cheese, grated

For four

25 minutes cooking time


  1. Saute the onion in the butter until softened.
  2. Add the wine and simmer on a fast boil until almost reduced.
  3. Turn down the heat to a low simmer and add the rice; stir until all the grains are coated in butter.
  4. Add one ladle of the stock and the cauliflower and stir very gently on a low heat until the rice is absorbed. While the risotto is cooking continue to add the stock a ladle at a time until the rice is cooked al dente or to your taste – you may not need to use all the stock.
  5. Remove from the heat and add 2/3 of the grated cheese and gently fold in.
  6. Serve with the remaining cheese on top or on the side.

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