The most delicious pesto risotto topped with caramelised leeks, broad beans, and then the amazing za’atar roast cauliflower – it’s pretty special.
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The dish has a wonderful flavour and texture combination – adding pesto to risotto is a bit of a game changer. It adds an incredible amount of flavour and turns it a gorgeous green colour.
But this is no ordinary risotto, it has extras. First, some tasty sautéed greens; leeks, courgettes and broad beans with lots of lemon juice. You can either stir into the risotto or top at the end – both are fantastic.
The roasted za’atar cauliflower steaks take the meal to the next level – nutty and zingy and pairs so well with the risotto.
I hope you love this one, much love. Niki xxx
The most delicious pesto risotto topped with caramelised leeks, broad beans, and then the amazing za'atar roast cauliflower - it’s pretty special.
Prep time: 15 minutes mins
Cook time: 1 hour hr
Serves 2
5 from 2 votes
Ingredients
For the cauliflower
- 1 medium cauliflower cut into steaks and florets
- 2 tbsp olive oil
- 1 tbsp za atar
- Big pinch sea salt
For the risotto
- 250 g arborio rice washed
- 2 tbsp olive oil
- 1 leek roughly
- 4 cloves garlic sliced
- 3 tbsp white wine
- 1 litre - 1.25 litre lveg stock
- 4 tbsp nutritional yeast
- Juice 1/2 lemon
- 1 tsp sea salt
- 2 tbsp fresh thyme chopped
- Lots of black pepper
For the pesto
- 30 g basil
- 100 g pine nuts
- 3 tbsp extra virgin olive
- Juice 1/2 lemon
- 1 clove garlic
- Pinch sea salt
- 3 tbsp nutritional yeast
- black pepper
For the greens
- 1 leek sliced
- 1 tbsp olive oil
- 1 courgette chopped up
- 150 g frozen broad beans
- Juice 1/2 lemon
- 1 tsp salt and black pepper
- 2 tbsp fresh thyme
For the toppings
- 1 tbsp olive oil at the end
Instructions
To roast the cauliflower
Pre heat your oven to 180C
Add the cauliflower to a large baking tray and drizzle with oil, salt and za'atar. Toss a little.
Bake for 30 minutes or until soft on the inside and crispy on the outside.
To make the risotto
Add the oil to a large pan (with a lid) on a low to medium heat, then add in the chopped onions. Fry for 8-10 minutes until soft. Next, add the garlic and fry for a minute, then add rice and stir for a minute, then add in the wine. Stir to combine thoroughly.
Add 1 cup at a time of stock at a time until all the liquid is absorbed.
Continue to add the veg stock.
When absorbed and the rice is tender, lemon salt, pepper, thyme and nutritional yeast and stir to combine.
To make the pesto
Add all the ingredients to a food processor and blitz to combine.
Now stir the pesto into the risotto and replace to lid of the pan.
To make the sautéed greens
Add the oil and leeks to a frying pan and fry for 6-7 minutes until very soft.
Now add in the courgette and cook for a further 2 minutes.
You can now add the remaining ingredients and simmer for 1-2 minutes.
To serve
Top the risotto with the sautéed veg, cauliflower and a drizzle of extra virgin olive oil.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Pesto, Risotto Rice or Cauliflower
Roast tomato, Crushed Potato and Pesto Salad
Spiced Whole Cauliflower with Smoky Tomatoes and Salsa
Wild Garlic Chickpea Stew with Pesto and Wild Garlic Flatbreads
Pesto Risotto with Sautéed Greens and Za’atar Cauliflower Steaks
Discuss this Recipe with Niki
2 Responses
Thanks Niki!
How many onions are needed in the risotto?
Reply
Hi Ian
1 onion.
My best, Niki xReply
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Thank you, and much love, Niki xxx
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