Creamy cauliflower risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200 degrees Celcius

Step 2

Peel the onion, then blitz in food processor until fine. Tip into a large casserole pan on a low heat with 1 tablespoon of olive oil and half the butter, stirring occasionally.

Step 3

Cute 1cm florets off the cauliflower, toss with 1/2 tablespoon of oil, spread across a baking tray and roast for 20 minutes, stripping in the thyme leaves for the last 5 minutes.

Step 4

Chuck all the cauli offcuts, stalk and any nice leaves into the processor and blitz until fine.

Step 5

Bring the stock to a gentle simmer over a low heat. Stir the rice and blitzed cauliflower into the onion pan, now on a medium heat, to toast for 2 minutes.

Step 6

Add a ladleful of stock and wait until it's been fully absorbed before adding another, stirring constantly and adding ladleful's of stock until the rice is cooked. (16-18 minutes)

Step 7

Add an extra ladleful of tock to make it oozy, finely grate in the parmesan, then beat in the rest of the butter and turn the heat off.

Step 8

Cover and leave to relax for 2 minutes.

Step 9

Serve each portion sprinkled with roasted cauliflower abd thyme leaves, draped with prosciutto.