Roasted cauliflower & mature cheddar risotto

Serves: 4 | Preparation Time: 20 mins


  • A splash of olive oil
  • 1 onion or 2 leeks (whites and light green), finely chopped
  • 1 clove of garlic crushed
  • Half a cauliflower chopped into small florets.
  • 200g risotto rice
  • A wine glass of white wine or cider (optional – it just adds heaps of flavour)
  • Sea salt and freshly ground pepper
  • 1 ltr stock (chicken or veg for a classic risotto), simmering
  • A good dollop of butter, to taste
  • Fresh parsley
  • Handfull of Barbers mature cheddar 


Heat a splash of olive oil in a large pot over medium heat. Add the onion and garlic and gently cook till glossy and tender.

Add the rice. Let it crackle and pop for a few mins. Splash in the wine and let the rice guzzle it up.

Add a good grinding of pepper. Cook for a minute or two before adding your first ladle of stock.

Set a timer for 20 minutes. Lower heat to a simmer. Feed the stock to the rice little by little till the timer goes off. If you’re using softer or roasted veg, swirl it in about 5-10 mins before the timer goes off.

Fold in the cheese and cauliflower. Taste. Adjust seasoning. Add a tiny bit more stock, if needed. You want your risotto to have a nice creamy texture and not be too thick.

Pile on to plates and finish with a glug of oil and fresh herbs.