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Cauliflower Cheese & Chilli Risotto…

28/01/2016 Comments Off on Cauliflower Cheese & Chilli Risotto…

Looking for comfort home food packed with goodness? You could do much worse than Cauliflower Cheese & Chilli Risotto… Risotto can be hit and miss in my books – it can easily be quite bland but this is packed with yumminess. What’s more, if you’re cooking for tots, it’s a great way to sneak in their veggies… just miss out the chilli… maybe 😉

Ingredients (serves 2)

200g Cauliflower
50g Parmesan Cheese
1 Red Chilli
1 Red Onion
1 Stick of Celery
5 Sprigs of Fresh Thyme
2 Knobs of Butter
150g Risotto Rice
500ml Vegetable Stock
100ml White Wine
Olive Oil
Sea Salt
Black Pepper

Step One

Place a large saucepan on a low to medium heat. Peel the onion & trim the celery stick then finely chop them. Pick the Thyme leaves.

Step Two

Add 1 knob of butter to the hot pan with the onion, celery, thyme, a splash of olive oil and a splash of water. Cook over a low heat for 5 minutes, stirring occasionally, until soft.

Step Three

Meanwhile, break the cauliflower into florets & finely trim the stem. Bring the stock to the boil in a medium saucepan before turning down the heat to low & adding the cauliflower.

Step Four

Chop the chilli finely & put aside to dress at the end of the meal. Finely grate the Parmesan.

Step Five

Once the vegetables are very soft (but not browned), add the rice to the pan.

Step Six

Stir & fry the rice for a minute until translucent, then add the wine & keep stirring until all of the wine has been absorbed by the rice.

Step Seven

Turn the heat under the rice up to medium and add a ladleful of hot stock & cauliflower. The key to a good risotto is to keep stirring it constantly, adding stock a ladle at a time when the rice has soaked all of it up.

Step Eight

Gently mash the cauliflower into the rice as it cooks & continue until the rice is cooked & the risotto has a nice oozy consistency. Keep adding more stock or boiling water as required if you find that it needs more cooking time.

Step Nine

Take the pan of risotto off of the heat & stir the remaining knob of butter & half the Parmesan. Taste the risotto & season with a good pinch of salt and pepper. Cover with a lid.

Step Ten

Serve the risotto onto your plates, dressing with the remaining Parmesan & a sprinkle of fresh chilli.

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Enjoy!

M xox

 

Melanie Kentish

Hi! My name's Mel and I'm a 30 something blogger living in Windsor, UK with my two ginger cats and a rather handsome husband. White Cotton Peonies is the place where you'll find my ramblings on health, fashion, beauty, food and my random adventures as a soon-to-be mum. Enjoy.

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