Pesto risotto with cauliflower steaks

Instructions

1. Preheat the oven to 180 degrees. Squeeze the juice from your lemon and set aside for later. Cut the end off the garlic bulb and drizzle a little oil inside. Wrap in foil and put on the baking tray along with the two lemon halves. Bake for 40-50 minutes until the garlic is squidgy.

2. Meanwhile, fry off your diced onion in a little oil for 30 minutes. Add the rice and fry off for 2 minutes, making sure the grains all get fully covered in oil. Then add the wine and fry off for 3 minutes or so, until it has reduced down.

3. Start adding your stock bit by bit, ensuring that the rice has absorbed all of the stock before adding more.

4. Now finish off making the pesto. Squeeze out the garlic and put in a food processor along with the basil, rocket, walnuts, nutritional yeast, salt, olive oil and the lemon halves from the oven. Whizz it all up in the food processor adding water if the consistency is too thick,

5. Chop the cauliflower into 1.5cm “steaks” and rub all over with oil. Season with salt and pepper and place in the oven for 40-45 minutes. Turn half way through. If you have some nice leaves on your cauliflower then you can roast these as well and use as a garnish. Then take about 10 minutes in the oven.

6. Keep adding your stock bit by bit to your rice until the grains are tender with just a little bite. Add the lemon juice (from earlier) and stir in 3 tbsps of your pesto.

7. Serve large dollops of risotto onto your plates and top with the cauliflower. Drizzle some more pesto on top and add the cauliflower leaves if desired.