Pesto Risotto with Sautéed Greens and Za'atar Cauliflower Steaks
The most delicious pesto risotto topped with caramelised leeks, broad beans, and then the amazing za’atar roast cauliflower – it’s pretty special.
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
Serves 2
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.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
2 Responses
Thanks Niki!
How many onions are needed in the risotto?
Hi Ian
1 onion.
My best, Niki x