Ingredients

200g cauliflower cut into florets

2 tsp olive oil

1 onion finely chopped

1 garlic clove finely chopped

2 sprigs of fresh thyme leaves picked & finely chopped (plus extra to serve)

1 cup (200g) arborio rice

3 1⁄2 cups (875ml) vegetable stock

60g vegan parmesan cheese grated

salt & pepper, to taste

60g hazelnuts roasted & roughly chopped

Method

1. Preheat oven to 200°C and line a baking tray with baking paper.

2. Toss cauliflower with 1 teaspoon of oil, season with salt and pepper, scatter over tray and bake for 20-25 minutes until golden and tender.

3. Meanwhile, heat remaining oil in a non-stick saucepan over medium heat,  add onion, garlic and thyme and cook, stirring, for 5 minutes or until soft.

4. Add rice and cook for 1-2 minutes. Add stock a ladle at a time, and cook stirring, for 20 minutes, gradually adding more stock once it has been absorbed until rice is cooked al dente. Remove from heat, stir through parmesan and adjust seasoning.

5. Divide risotto between serving bowls and top with roasted cauliflower, hazelnuts and extra thyme to serve.

6. Heat oil in a medium non-stick saucepan over medium heat. Add onion and sauté for 5 minutes until soft.

Nutritional Information

Energy (kJ) 1712

Energy (cals) 409

Protein 14.6g

Fat 16.5g

Sat. Fat 2.3g

Carbs 48.2g

Sugar 3.7g

Fiber 8.6g

Fiber 6.7g