Adding hidden onion and cauliflower to risotto is a great way to give your family an extra serve of vegetables and a nutrient boost.
Place cauliflower into a food processor or high-powered blender and process until very finely chopped (similar to consistency of grains of rice). Transfer into a bowl and set aside.
To prepare onion garnish (optional), heat half of the oil in a large saucepan over medium-high heat. Add sliced onion and fry until golden and crisp. Remove from pan and set aside on kitchen paper towel to drain (see tip below).
Lower heat to medium-low and heat remaining oil in pan. Add diced onion and garlic and cook about 8 minutes until soft and pale golden. Add rice and stir to coat. Add tomatoes and stir for 5 minutes.
Add stock a spoonful at a time, stirring and allowing each to absorb before adding the next (this should take about 15 minutes).
Add reserved cauliflower. Cook, stirring, for about 10-15 minutes or until cauliflower is cooked and rice is tender. Add cheddar and two-thirds of the Parmesan. Stir through until melted and combined.
Serve risotto topped with remaining Parmesan and reserved golden onion.
To remove skins from tomatoes, place into a bowl and cover with boiling water. Using a sharp knife, cut a small cross in base of each tomato. Carefully submerge tomatoes in boiling water for about 1 minute or until skins split. Remove from water and set aside until cool enough to touch. Peel away skins, then dice flesh (peeled, diced weight should be 450g).
If you prefer, you can microwave the sliced onion to create the onion garnish. Place on a microwave-proof plate and toss through 1 tablespoon extra virgin olive oil. Spread out to avoid clumping. Microwave on high for 6-8 minutes, stopping to stir every 2 minutes, until golden. Keep a close eye on the onion during cooking to ensure it does not burn.
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