Heartwarming Cauliflower Risotto

Looking for Sunday night dinner inspo? We’ve got you covered! Wrap up your week with a delicious and nourishing dinner at home. All you need is a bottle of wine and this creamy cauliflower risotto, created by Maddy Trueman.

Cauliflower Risotto with Quick Herb Oil (GF)

Ingredients:

1kg cauliflower, chopped into small florets

4 tbsp olive oil

1 red onion, finely chopped

2 cloves garlic, crushed

1 cup arborio rice

1 cup water

1L chicken or vegetable broth

50g unsalted butter

1/4 cup parmesan, grated plus extra for topping

Salt and pepper

Herb Oil:

2 cups mixed herbs

Juice of half a lemon

Zest of a whole lemon

1 cup olive oil

Method:

1. Preheat oven to 180 degrees fan forced.

2. In a bowl, combine the cauliflower florets and 2 tbsp olive oil. Season generously with salt and pepper. Bake for 25 minutes.

3. Set aside a small handful of florets for the garnish. In blender, add the remaining baked cauliflower and 1 cup of water, then blend until creamy.

4. In a large skillet, sauté the red onion and remaining olive oil until caramelised. Add garlic, continuing to sauté for a few minutes. Add rice and stir until combined.

5. Pour the cauliflower puree into the skillet and stir to combine. Add the broth then cover. If your skillet does not have a lid, cover with tightly wrapped foil.

6. Transfer the skillet into the oven. Bake for 30-45 minutes. Checking to ensure the liquid has absorbed and risotto is creamy.

7. Remove from the heat and stir through the butter and parmesan, plus salt and pepper to taste.

8. In a blender, combine all ingredients for the herb oil. Blitz until smooth. Pour generously over the risotto and keep the remaining for use over eggs, avocado toast, pastas, etc.

9. Garnish the risotto with cauliflower florets and parmesan. Enjoy!

Shop Picnic Essentials