Creamy oven risotto with spinach, roasted cauliflower & sage
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Unrated
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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 cauliflower cut into bite-size florets, small head, about 500-600 grams
- 3 Tbsp olive oil
- olive oil 3 tablespoons
- 1 onion white, finely chopped
- 3 to 4 garlic minced, cloves
- 300 arborio rice
- 1 litre 4 cups good quality vegetable stock prepared
- 20 sage this is one average supermarket punnet
- butter +- 60 gms, for frying
- 150 baby spinach leaves about 5 cups packed, 200gms
- ½ cup crème fraîche 125ml
- 70 pecorino cheese finely grated plus extra for serving, or Parmesan
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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