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Photograph of Roasted Cauliflower and Broccoli Three Cheese Risotto

Roasted Cauliflower and Broccoli Three Cheese Risotto

A rich risotto swathed in a silky, three cheese sauce, finished with roasted cauliflower and broccoli. Roasting vegetables helps to both concentrate and sweeten the flavours, as well as creating a crispy exterior which complements the soft centre of the vegetables and the dreamy cheesy sauce beautifully. Like the child of risotto and cauliflower cheese, this is sublime comfort food, now that the weather is finally cooling down and Autumn is properly here.

Serves 4 - 6

Course Main Course
Keyword Broccoli, Cauliflower, Cheese, risotto
Prep Time 15 minutes
Cook Time 30 minutes
Author Susan

Ingredients

Cauliflower and Broccoli:

  • 300g cauliflower florets
  • 300g broccoli florets
  • 3 tablespoons olive oil
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon fine salt

Basic Risotto:

  • 20g unsalted butter
  • 1 tablespoon olive oil
  • 125g/2 – 3 banana shallots or 1 onion, peeled and finely chopped
  • 16g/4 cloves of garlic, peeled and crushed
  • 300g risotto rice such as Arborio or Carnaroli
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon fine salt (plus a further ⅛ – ¼, to taste.)
  • 125ml dry white wine
  • 1 – 1.2 litres good quality vegetable or chicken stock
  • 1 bay leaf and/or a sprig or two of fresh thyme
  • 60 – 90ml/4 – 6 tablespoons double cream (optional)
  • 20g unsalted butter

Three cheeses:

  • 50g Parmesan cheese, finely grated
  • 75g mature/extra mature/vintage cheddar cheese, grated
  • 75g gruyère or comté cheese, grated

To serve:

  • fresh basil, shredded
  • crisp green or mixed salad
  • extra parmesan cheese

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to 200°C/400°F/Gas 6 (fan 180°C)

  3. Roast the cauliflower and broccoli: cut/break the cauliflower and broccoli into small florets.

  4. Tip the florets into a large mixing bowl with the olive oil and seasoning and toss thoroughly. Or transfer to a baking tray, drizzle over the olive oil, season with salt and pepper and use your hands to toss everything thoroughly. Either way, make sure all the vegetables have a light coating of oil.

  5. Spread out in an even layer on the baking tray. Do not over-crowd – if necessary use 2 trays.

  6. Place on the lower shelf in the pre-heated oven and roast for 15 minutes. Remove from the oven, stir and return to the oven for a further 10 -15 minutes, or until soft and lightly caramelised.

  7. Make the risotto: whilst the broccoli and cauliflower roast, finely chop the shallots/onion. You can do this by hand or in a mini food processor.

  8. Melt the butter and olive oil in a cast iron dish/casserole over a medium heat and add the shallots/onion. Cook for around 5 minutes, until the onion is soft and slightly caramelised. Stir from time to time.

  9. Add the garlic and cook for a further minute, or until aromatic.

  10. Add the rice and wine. Cook, stirring, until most of the wine has evaporated.

  11. Add 1 litre of stock, a bay leaf/fresh thyme sprigs and seasoning and bring to the boil, stirring enthusiastically.

  12. Cover and cook the risotto on the top shelf in the oven for 15 minutes.

  13. After 15 minutes, take it out of the oven, add the butter, cream and all the grated cheese. Mix well, taste and adjust the seasoning, if necessary.

  14. Finish cooking the risotto on the hob, being careful because the handle of the pan will be very hot. Simmer, stirring constantly, to reduce the liquid and finish cooking the rice, until slightly al dente or until cooked to your liking. Constant stirring helps to create a silky and creamy sauce.

  15. Stir in half the roast broccoli and cauliflower. Cover and leave to sit for 2 – 3 minutes before serving. The risotto will continue to cook and thicken during this time; if you need to add any further stock to adjust the consistency of the risotto, make sure it is hot when added.

  16. To serve: top with the remaining roast vegetables and sprinkle over some shredded basil. Serve with your choice of accompaniments and some grated parmesan cheese on the side.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • cast iron pan
  • large baking tray
  • mixing bowl
  • cheese grater
  • measuring jug