Caramelised Cauliflower Risotto with Sage and Hazelnut Crumb

Steps

1. oven to 200°C. Line an oven tray with baking paper.
2. Heat first measure of stock in a small pot on high heat until hot, remove from heat and set aside. Heat butter and a drizzle of oil in a medium pot (with a lid) on medium-high heat. Add cauliflower and onion and cook for 4-5 minutes, stirring regularly, until cauliflower is well browned.
3. Reduce heat to medium, add rice and salt and cook for 1 minute, stirring constantly. Add wine/ second measure of stock and cook for about 1 minute, until liquid is nearly absorbed. Add warmed stock, stir and reduce heat to low.
4. Cover risotto with a lid and cook for about 15 minutes, stirring occasionally, until rice is just tender. While risotto cooks, combine all sage and hazelnut crumb ingredients together in a small bowl. Spread crumb evenly onto prepared oven tray then bake for 3-5 minutes, until golden.
5. While risotto and crumb cook, prepare salad. Peel cucumber into long, thin ribbons, stopping when you reach the core (discard core or thinly slice); thinly slice apple then cut into thin matchsticks; thinly slice red onion. Add all to a medium bowl with vinegar and a drizzle of olive oil.
6. Remove lid from risotto and stir through grated courgette. Continue to cook for about 2 minutes, until all excess liquid is absorbed. Stir through sour cream and cook a further 1 minute, until warmed through. Add lemon juice to taste and season with salt and pepper.
7. spoon about half the caramelised cauliflower risotto into a bowl, sprinkle with sage and hazelnut crumb and Parmesan (if using). Serve cucumber salad on the side.