Baked Cauliflower Risotto With Sage
1. Preheat oven to 180C. Place cauliflower in a food processor and whiz until it resembles rice.
2. Melt 40g butter in a deep flameproof casserole over low heat. Cook onions and garlic, stirring for 2 minutes or until softened. Add the rice and cauliflower and stir to coat, then add stock and increase heat to high. Bring to the boil, then cover tightly with foil and bake for 25 minutes or until rice is al dente. Remove from oven and rest for 10 minutes. Stir sour cream and carnation milk through risotto and season
3. Meanwhile, melt remaining butter in a small saucepan over med-high heat. Cook for 2-3 minutes until golden brown. Add sage and cook for 30 seconds or until crisp, then remove from heat.
4. Stir mushrooms and liquid through risotto. Drizzle butter and sage over risotto, scatter with nuts and Parmesan cheese to serve.