Sophie Wyburd’s cauliflower cheese risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 220C (200C fan)/425F/gas 7. Halve the cauliflower, then chop one half into bite-size florets. Put the florets on a baking tray, toss with a tablespoon of the olive oil and a good pinch of salt, and roast for 30 minutes, until tender and lightly caramelised.

Step 2

Meanwhile, set a large, shallow saute pan on a medium heat, add the butter and two tablespoons of olive oil, then tip in the onion and cook for 20 minutes, until tender but not coloured.

Step 3

Coarsely grate the remaining half-cauliflower, then add to the onion pan and fry for five minutes, until reduced and softened. Meanwhile, put the stock in a medium-sized saucepan, bring to a gentle simmer, then keep warm on a low heat.

Step 4

Add the rice to the onion pan, and toast, stirring, for two minutes. Add the stock a ladleful at a time, stirring until the rice has absorbed each ladleful before adding the next. Repeat for about 30 minutes, until all but a ladleful of the stock has been used up and the rice is al dente.

Step 5

Turn off the heat, stir in the last of the stock, then cover and leave to sit for five minutes. Take off the lid, grate in the cheddar and a generous amount of nutmeg, then stir to combine and season to taste. The risotto should be loose and spoonable, so if need be, add a little more liquid at this point.

Step 6

Spoon the risotto into bowls, and top with the roast cauliflower and chopped chives. Finish with a little more grated cheddar and a drizzle of olive oil, then serve.