bohemianwanderer – This rich and comforting cheddar and cauliflower risotto is the perfect dish for a cozy dinner. With tender roasted cauliflower, creamy arborio rice, and the sharp taste of mature cheddar, this recipe combines simple ingredients into a satisfying meal. The best part is that it’s easy to make, requiring just a little time and attention to create something special.
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Start by preheating your oven to 220°C (200°C fan)/425°F/gas mark 7. Slice the cauliflower in half, setting one portion aside for grating. Chop the other half into bite-sized florets, and spread them out on a baking tray. Drizzle with one tablespoon of olive oil and season with a generous pinch of salt. Roast the florets in the oven for about 30 minutes, until they are tender and lightly caramelized.
While the cauliflower roasts, get a large, shallow sauté pan on medium heat. Add the butter and two tablespoons of olive oil to the pan, then toss in the finely chopped onion. Cook the onion for about 20 minutes, stirring occasionally, until it becomes soft but not browned.
Coarsely grate the remaining cauliflower and add it to the onion pan. Fry the cauliflower for another 5 minutes, stirring occasionally, until it softens and reduces in size. During this time, bring the stock (chicken or vegetable) to a gentle simmer in a separate saucepan, and keep it warm on low heat.
Cooking the Risotto and Final Touches
Now, it’s time to make the risotto. Add the arborio rice to the onion and cauliflower mixture. Toast the rice for 2 minutes, stirring often, to enhance its flavor and texture. Begin adding the warm stock, one ladleful at a time, stirring constantly. Let the rice absorb each ladleful of stock before adding the next. Continue this process for about 30 minutes until the rice is al dente and most of the stock has been used.
Once the rice is cooked, turn off the heat and stir in the last ladleful of stock. Cover the pan and let the risotto sit for 5 minutes to allow the flavors to meld. After five minutes, remove the lid and stir in the grated cheddar cheese, along with a generous grating of nutmeg. Taste and adjust seasoning with salt and pepper as needed. If the risotto seems too thick, add a bit more stock or water to loosen it up.
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To serve, spoon the risotto into bowls and top with the roasted cauliflower florets and freshly chopped chives. Finish the dish with a sprinkle of extra cheddar and a drizzle of olive oil for added richness. This creamy cauliflower risotto is now ready to be enjoyed.
Whether you’re cooking for a family dinner or hosting friends, this hearty dish is sure to please everyone at the table. The combination of roasted cauliflower, cheddar cheese, and the creamy texture of risotto makes for a comforting and flavorful meal that’s perfect for any occasion.
