Roasted Cauliflower and Broccoli Three Cheese Risotto

Jump to Recipe

A rich risotto swathed in a silky, three cheese sauce, finished with roasted cauliflower and broccoli. Like the child of risotto and cauliflower cheese, this is sublime comfort food. Perfect now that the weather has finally cooled down and Autumn (and storms) are here. 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. 

Clearly, this is not an authentic, classical dish and I apologise to any Italians offended by this fusion. However, I promise, it is utterly delicious. Serve with a simple mixed or green salad. You could add some garlic bread but, to be honest, I really don’t think it needs anything else.

Do not throw the cauliflower and broccoli stems and leaves away.

There is quite a lot of waste when cutting the cauliflower and broccoli florets. Do not throw anything away – save the thick stems and outer leaves to make a wonderful, creamy soup.

• 

How to make Roasted Cauliflower and Broccoli Three Cheese Risotto

I cook this risotto on the hob and in the oven

Typically a risotto is made on the hob. After sautéing the onion and garlic, and adding the rice and wine, hot stock is added, ladleful at a time, whilst stirring continuously. The stirring is very important as this helps to release the starch on the rice and this, in turn, will give you a much creamier risotto. Safe to say this is an important part of the process.

However, if you can reduce the hands on time without compromising on texture and flavour, I consider that a win. I make risottos with a mix of oven-baking and enthusiastic stirring on the hob. You still end up with a creamy, rich risotto but also a little extra time to clear up, make sides and lay the table! If nothing else, time for a quick glass of wine! This is how I make my risotto:

1. I stir continuously and enthusiastically after adding the rice and wine to the onion, and also after adding the stock and bringing to a simmer.
2. I then cook it for 15 minutes in the oven.
3. Finally, I cook it on the hob again, with more continuous and enthusiastic stirring, to bring out all the natural creaminess.

Collect all your ingredients together:

Cauliflower and Broccoli:

• cauliflower florets
• broccoli florets
• olive oil
• freshly ground black pepper
• fine salt

Basic Risotto:

• unsalted butter
• olive oil
• banana shallots or onion
• garlic
• risotto rice such as Arborio or Carnaroli
• freshly ground black pepper
• fine salt
• dry white wine
• good quality vegetable or chicken stock
• bay leaf and/or fresh thyme
• double/heavy cream
• unsalted butter

Three cheeses:

• parmesan cheese, finely grated
• mature/extra mature/vintage cheddar cheese, grated
• gruyère or comté cheese, grated

To serve:

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

How to make this fabulous, comforting risotto:

1. Roast the cauliflower and broccoli: cut/break the cauliflower and broccoli into small florets.
2. 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.
3. Spread out in an even layer on the baking tray. Do not over-crowd – if necessary use 2 trays.
4. 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.
5. 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.
6. 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.
7. Add the garlic and cook for a further minute, or until aromatic.
8. Add the rice and wine. Cook, stirring, until most of the wine has evaporated.
9. Add 1 litre of stock, a bay leaf/fresh thyme sprigs and seasoning and bring to the boil, stirring enthusiastically.
10. Cover and cook the risotto on the top shelf in the oven for 15 minutes.
11. 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.
12. 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.
13. 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.
14. 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.

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.