Creamy oven risotto with spinach, roasted cauliflower & sage
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Prep Time
20 mins
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Servings
4
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Course
Dinner
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Cuisine
International
Creamy oven risotto with spinach, roasted cauliflower & sage
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A delicious and hearty vegetarian dish of oven risotto with roasted cauliflower & sage
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Ingredients
- 1 small head of cauliflower weighing around 500 – 600 gms cut into bite-size florets
- 3 Tbsp olive oil
- another 3 Tbsp olive oil
- 1 white onion finely chopped
- 3 to 4 garlic cloves minced
- 300 gms Arborio rice
- 1 litre 4 cups good quality vegetable stock prepared
- 20 gms sage leaves this is one average supermarket punnet
- +- 60 gms butter for frying
- 150 – 200gms baby spinach leaves about 5 cups packed
- ½ cup / 125ml crème fraiche
- 70 gms pecorino cheese or Parmesan finely grated plus extra for serving
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Instructions
- Preheat the oven to 180 C / 350 F and toss the cauliflower florets with 3 tablespoons of olive oil and spread on a small oven tray. Season well with salt and pepper. Get this in the oven to roast 10 minutes before the risotto with a total cooking time of 30 minutes.
- Heat the other 3 tablespoons of olive oil and fry the onion until softened about 5 minutes. Add the rice and garlic and fry this for a further 4 minutes until the rice gets toasty and the pan will start to brown.
- Add the boiling hot vegetable stock and put the lid on the pot (or seal with foil and place in the oven. Cook for 15 – 20 minutes.
- While the risotto is cooking, melt the butter in a small pot or frying pan, and fry off the sage leaves until they crisp up. Drain on kitchen paper and set aside.
- When the risotto is cooked, stir in the baby spinach leaves until they are wilted. Add the cream fraiche and grated cheese and season the dish with salt and pepper.
- Top the risotto with the roasted cauliflower and crispy sage leaves and additional grated cheese and serve straight away.
Notes
- Leftovers can be stored in the fridge and reheated in the microwave.
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