zoom Creamy cauliflower & Cheddar cheese risotto

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    Creamy cauliflower & Cheddar cheese risotto

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    Creamy cauliflower & Cheddar cheese risotto

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes

    Serves: 4


    1 tbsp olive oil
    4 echalion shallots, finely chopped
    250g arborio rice
    100ml dry white wine or dry vermouth
    2 x 500ml packs Cooks’ Ingredients Vegetable Stock, hot
    1 cauliflower, trimmed and cut into large florets
    50g mature Cheddar, grated, plus 15g to serve
    ½ x 25g pack flat leaf parsley leaves, chopped
    2 tbsp capers, drained and roughly chopped


    1. Heat the oil in a large pan, add the shallots, season and cook gently until soft. Stir in the rice, cook for 2 minutes, then add the wine. Mix well.

    2. Pour in 800ml of the stock, stir, then put the cauliflower in the pan, stalks down. Cover, simmer for 15 minutes, stirring every 5 minutes, until the rice is almost cooked. Remove from the heat.

    3. Remove half the cauliflower. Use a hand blender to blitz with 100ml stock until smooth. Season, stir into the rice. Break the remaining cauliflower into smaller florets, stir in the cheese, cover. Leave to rest for 2 minutes. Top with the parsley, capers and cheese to serve.

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