Like the idea of risotto but can’t be bothered hovering over the stovetop to stir it? This cheat’s version lets the oven do the hard work. Perfect for a mid-week dinner, it’s a quick and tasty way to use up that head of cauliflower that sits in the fridge beckoning for an inspired way to be used. There’s a good amount of protein and calcium from the ricotta and the cauliflower is packed with fibre, vitamins, and minerals.
You will need
- 20g butter
- 1 tbsp olive oil plus extra to serve
- 3 cloves garlic finely chopped
- A few sprigs of fresh rosemary finely chopped
- 1 head of cauliflower
- 300g arborio rice
- 800ml vegetable stock
- 200g fresh ricotta
- Handful of oven roasted hazelnuts, roughly crushed
- Grated Parmesan to serve
- Salt and freshly ground pepper
What you do
Heat the oven to 170°C fan assisted. In a food processor, whizz up the raw cauliflower until it’s rice sized. Meanwhile, fry the garlic and rosemary in the butter and 1 tbsp olive oil until golden in a heavy-bottomed ovenproof pot. Add the rice and the cauliflower and stir. Add the stock and bring to the boil. Cover pot with tight fitting lid or tin foil (and a lid if you have one) and place in the oven.
Take out after 25 mins and give it a stir, adding water if it’s too dry, then place back in the oven for another 20 mins. When you take it out the second time it should be rich and creamy. Stir through the ricotta until melted and rest for 5 minutes. Salt and pepper to taste then serve with grated Parmesan, a drizzle of olive oil and some roasted hazelnuts.