Cauliflower Cheese Risotto

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

Ingredients

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

Method

  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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