Risotto comes from the Italian word riso meaning ‘rice’ and is a typical northern Italian dish.


650 grams cauliflower, cut into florets
1 Tbsp. olive oil
1 tsp. fresh thyme leaves
1 litre vegetable stock
2 cups water
50 grams butter, divided
1 onion, finely chopped
2 garlic cloves, minced
1½ cups arborio rice
⅓ cup white wine
½ cup shaved parmesan
2 Tbsp. toasted pine nuts or sunflower seeds
125 grams rocket, chopped


PREHEAT oven to 220 ̊C

TOSS cauliflower, oil and thyme together on an oven tray and season with salt and pepper. Roast for 15 minutes, until just tender and browned. Remove and set aside

BRING stock and the water to the boil in a pot over a high heat. Reduce heat and simmer, covered, for 5-7 minutes. Set aside.

HEAT 40 g butter in a pan over medium heat. Add onion and garlic and cook for 5 minutes, until soft but not browned. Add rice and stir to coat in onion mixture. Add wine and cook until liquid has evaporated. Gently stir in 1 cup of the hot stock mixture. Cook over medium heat until liquid is absorbed. Continue adding stock, in 1-cup batches, stirring until stock is absorbed after each addition. Total cooking time should be 20 minutes or until rice is tender. Stir in parmesan and remaining 10 g butter. Season to taste.

STIR pine nuts or sunflower seeds into the risotto with two-thirds of the rocket and half the cauliflower. Serve risotto topped with remaining rocket and cauliflower.

Tip: Stirring the rice constantly will cause the risotto to become stodgy. Stir the rice just enough to allow it to become creamy and prevent the risotto from sticking and burning on the bottom of the pot.

HANDS-ON TIME: 55 mins | TOTAL TIME: 1 hour 10 mins | SERVES: 4


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