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Sweet caramelised roast cauliflower mixed through a creamy, cheesy risotto is good enough on its own – but we’ve taken it up another level by adding Spanish tapa style spiced prawns when serving.

Roast cauliflower risotto with spicy prawns

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4

Ingredients

  • ½ a Cauliflower cut into small florets
  • Olive oil
  • Garlic olive oil or 1-2 garlic cloves, minced, and olive oil
  • 3 cups Vegetable stock (750ml)
  • 1 ½ cups hot water
  • ½ cup white wine (or replace with stock)
  • 275 g Arborio rice (1 ¼ cups)
  • 1 cup frozen Peas
  • 60 g Parmesan grated
  • 40 g raw Prawns thawed
  • ½ teaspoon Garlic salt optional
  • ½ tsp Smoked paprika
  • Pinch cayenne pepper

Instructions

  • Preheat oven to 220°C/200°C f, Gas 6
  • Mix the smoked paprika, garlic salt and a pinch of cayenne pepper together in a bowl. Add the prawns and mix until they are all coated. Set aside.
  • Line a baking tray with paper or foil and place the cauliflower on the tray. Drizzle with a wee bit of olive oil and toss to coat, then season with salt and roast for 20-25 minutes or until golden.
  • Meanwhile, Mix the stock and water together in a jug. Heat a good glug of garlic olive oil in a large fry pan over medium heat. Add the rice and cook, stirring, for 1 minute or until lightly toasted. Stir in the wine, and cook until absorbed. Add enough of the stock mixture just to cover the rice. Cook, stirring often until absorbed. Continue adding the stock, about ½ a cup at a time, stirring every now and then for 20-25 min or until all the stock is absorbed and the rice is almost cooked with a slight bite
  • Add the roasted cauliflower, frozen peas and parmesan to the risotto pan, stir to mix then cover and set aside while you cook the prawns.
  • Add a splash of garlic oil to a non stick pan over a medium heat then add the prawns and fry for 2 minutes on each side, or until cooked.
  • Pile the risotto on plates then top with the spicy prawns.

Notes

For a less ‘active’ risotto, and to slow it down and require less stirring, pop the lid on and turn down to a low heat. Leave 5 mins. stir, add more liquid, lid back on and leave another 5. Repeat.
Leave out the cayenne pepper if cooking for anyone that doesn’t like chilli / heat.
Omit the prawns and top the risotto with some crushed walnuts instead. You could also do spicy cubes of firm tofu, or serve a pan fried fillet of fish over this risotto, with a lemon wedge or two.