NZ Cheesy Risotto & Roast Cauliflower

Start risotto in pan. Heat a drizzle of oil in a medium pan over a medium-high heat. Add the celery, leek and garlic and cook until soft, 4-6 minutes. Add the arborio rice, chicken-style stock powder and water. Transfer the risotto to a large baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.

Chop the cauliflower (including the stalk!) into small florets. Place the cauliflower on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender and brown around the edges, 20-25 minutes.

Meanwhile, finely chop the hazelnuts and rosemary. In the medium frying pan, heat a generous drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs and cook, stirring until golden brown, 3 minutes. Add the rosemary and hazelnuts and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste.

Zest the lemon to get a pinch and slice the lemon into wedges. Remove the risotto from the oven and stir through the lemon zest, cream, butter, grated parmesan and cheddar cheese. Stir through a splash of water to loosen the risotto if needed. Season to taste.