Leek & Saffron Risotto with Roasted Cauliflower & Basil Drizzle

Steps

1. Before you start. Preheat oven to 220°C (or 200°C fan bake).
2. Prep & cook veggies. Prep cauliflower and beetroot. Using 1-2 lined oven trays, spread cauliflower and beetroot out in a single layer and toss together with oil. Season with salt and roast for about 25 minutes, until veggies are golden and tender. Toss walnuts and sage together in a bowl with a little olive oil and a pinch of salt. Add walnut sage mixture to tray and roast for a further 5 minutes, until walnuts are golden.
3. Make stock. Combine risotto aromatics with water measure in a pot and bring to the boil on high heat. Once boiling turn off heat, cover and keep warm.
4. Prep risotto. Prep leek and garlic.
5. Cook risotto. Heat oil in a large pot on medium-high heat. Add leek and garlic and cook for about 3 minutes, until softened. Add rice, saffron powder and salt and stir to coat rice. Reduce heat to medium and start adding stock, about half a cup at a time, adding more stock after it has absorbed. Stir risotto often and continue this for 15-20 minutes, until rice is tender.
6. Once rice is tender and stock has reduced, add peas to pot and cook for a further 1 minute, until peas are tender. Remove from heat and stir through sour cream. Season with salt and pepper to taste.
7. To finish. Prep feta.
8. Serve. Risotto topped with basil drizzle, veggies and feta.