Farro risotto with slow-roast tomatoes and spicy golden cauliflower

Farro makes a brilliant whole grain risotto, and the best bit is that you don’t have to keep stirring for ages to get that creamy, dreamy risotto texture.

1/2 a cauliflower
1-2 tbsp harissa (I like @belazu_co )

150g farro
1 tbsp tomato purée
1/2 tsp salt
1 tbsp apple vinegar
500ml chicken or vegetable stock.
1 handful of grated Parmesan
8 sun-dried or slow-roasted tomatoes, finely chopped
1 tbsp olive oil

To serve:
Optional: 1 tbsp pesto
Fresh basil or parsley

Toss the cauliflower with 1-2 tablespoons of harissa and roast at 200 degrees fan oven for 30-40 minutes until golden around the edges.

While it’s roasting, place the farro, puree, salt, vinegar and stock in a saucepan and bring to the boil. Cover and reduce to a gentle simmer for 30 mins until the liquid has been absorbed. Remove from the heat and stir in a big handful of grated Parmesan, 1 tbsp olive oil, and chopped sun-dried or slow-roasted tomatoes. If you have any pesto in the fridge, a spoonful of this makes a great addition too.

Scatter the roasted cauliflower and chopped parsley or torn basil leaves over the top of the risotto and serve.