Cauliflower & Broccoli Risotto with Pesto, Mozzarella & Spring Greens

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Cauliflower & Broccoli Risotto with Pesto, Mozzarella & Spring Greens
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

Main
  • 1 teaspoon olive oil
  • 1 onion, diced
  • 2 cloves garlic
  • 5g fresh thyme
  • 1 head of cauliflower
  • 1 head of broccoli
  • 2 cups vegetable or chicken stock
To Serve
  • 125g crème fraiche
  • 3 tablespoons basil pesto
  • Asparagus spears, blanched
  • Sugar snap peas, blanched
  • 1 ball of Buffalo mozzarella
  • Good extra virgin olive oil, to drizzle

  • Method

  • 1
    Add the olive oil to the Le Creuset Signature Cast Iron 22cm Shallow Casserole and place over a low to medium heat. Soften the onions in the olive oil and then add the garlic and thyme and fry for 5 minutes.
  • 2
    Meanwhile, make your cauliflower and broccoli rice by adding the raw cauliflower and broccoli to a blender and blitzing it until it resembles rice.
  • 3
    Add the vegetable rice to the onions in the casserole. Stir-fry the rice for a few minutes before ladling in the hot stock a little at a time, until the liquid is absorbed, and the rice is cooked but still has a bit of texture and bite.
  • 4
    Remove from the heat and serve immediately with the crème fraiche, basil pesto and the blanched asparagus and sugar snap peas. Tear the mozzarella over the risotto and add a little drizzle of olive oil if you like. Season before eating.