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.

Pesto risotto with sautéed greens and za'atar cauliflower steaks

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

Pesto risotto with sautéed greens and za'atar cauliflower steaks

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.
Prep time: 15 minutes
Cook time: 1 hour
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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