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Pesto risotto with sautéed greens and za'atar cauliflower steaks
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5 from 2 votes

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.
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Cauliflower, Cauliflower steaks, Dinner party, Easter, Pesto risotto, Valentines
Prep Time 15 minutes
Cook Time 1 hour
Author Niki Webster

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.

Notes

Serves 2