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Creamy oven risotto with spinach, roasted cauliflower & sage

A delicious and hearty vegetarian dish of oven risotto with roasted cauliflower & sage

Prep Time
20 mins
Servings: 4
Course: Dinner
Cuisine: International

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.