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)
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
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.
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.
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.
Chop the chilli finely & put aside to dress at the end of the meal. Finely grate the Parmesan.
Once the vegetables are very soft (but not browned), add the rice to the pan.
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.
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.
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.
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.
Serve the risotto onto your plates, dressing with the remaining Parmesan & a sprinkle of fresh chilli.