Italian Cauliflower Fritters with a Leek and Pea Risotto

Italian Cauliflower Fritters with a Leek and Pea Risotto Recipe

35 Minutes
Serves: 2
Crispy Cauliflower fritters with a creamy pea and leek risotto: Tender cauliflower florets coated in a crispy, golden parmesan and herb crust, perfectly paired with a velvety risotto made from leeks, celery, garlic, and peas. Finished with a hint of white wine and butter. The cauliflower is deep-fried to crispy perfection and served alongside the rich, comforting risotto for a satisfying and savoury meal.

Recipe Ingreds

Risotto

  • black pepper (to taste)
  • 1 stick celery
  • 1 cloves garlic
  • 50 grams parmesan or pecorino cheese
  • 90 grams frozen peas
  • 150 grams risotto rice
  • salt (to taste)
  • 0.5 cube stock cube veg
  • 1 tsp sunflower oil
  • 200 ml white wine
  • 20 grams butter
  • 1 whole leeks
  • 500 ml water (boiling)
  • 1 whole onions

Cauliflower

  • 1 head cauliflower
  • 1 whole egg (white)
  • 1 sunflower oil (for frying)

Coating

  • 0.25 tsp black pepper
  • 20 grams parmesan or pecorino cheese
  • 1 tsp Italian herbs
  • 50 grams bread crumbs
  • 0.5 tsp Onion salt

Recipe with pictures Steps

How to make Italian cauliflower fritters with leek and pea risotto

  • cut the cauliflower into florets

Step 2

  • finely grate the parmesan
  • mix the coating ingredients together in a bowl

Step 3

  • add the egg white to the bowl
  • dip the cauliflower in the egg white
  • then dip into the coating, cover as much of the floret as possible
  • place the cauliflower on the baking tray
  • cover with cling film and place in the fridge
  • leave for 10 minutes to set the coating

Step 4

  • wash and finely slice the leeks
  • peel and crush the garlic
  • peel and finely chop the onions
  • wash and chop the celery
  • boil the water and add to the stock cube

Step 5

  • Add a spot of oil and heat the frying pan, add the onions and gently fry for a couple of minutes
  • add the garlic to the frying pan with a 1/4 of the butter and a spot of olive oil
  • cook for a minute or two
  • add the celery and cook for a minute or two

Step 6

  • wash the risotto rice
  • add the rice to the vegetables
  • cook until the rice starts to look transparent

Step 7

  • add the leeks to the frying pan
  • cook for a minute or two
  • add the white wine, cook till wine has evaporated
  • add the stock to the onions and rice mixture a ladle at a time allowing the stock to be absorbed by the rice , continue adding ladle after ladle until all the stock is used up.

Step 9

  • when the liquid is fully incorporated the rice should be cooked, it should be soft on the outside with a slight bite in the middle
  • add the frozen peas to the risotto
  • cook for a minute or two

Step 10

  • finely grate the parmesan
  • add the parmesan and the remaining butter to the rice
  • taste and season with salt and pepper if necessary
  • Stir and then place a lid on the pan
  • leave for five minutes

Step 11

  • remove the cauliflower from the fridge
  • add about an inch of oil to the frying pan
  • heat the oil till it is hot, test by adding a breadcrumb it should sizzle and go golden brown
  • add the cauliflower florets in batches to the pan and fry till golden brown
  • Drain on kitchen paper, and keep warm in the oven

Step 12

  • serve the risotto in individual bowls

Step 13

  • add the cauliflower to the serving plate

Recipe Utensils

  • 2 chopping board
  • 1 fish slice
  • 1 frying pan
  • 1 Garlic crusher
  • 1 jug
  • 1 large frying pan
  • 2 large knife
  • 1 medium bowl
  • 1 sieve
  • 1 small bowl
More recipes you might like: Around the World, Quick & Easy, Cheap dinner Ideas, Vegetable dinner ideas, Vegetarian

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About our Italian cauliflower fritters with pea and leek risotto

Indulge in the flavors of Italy with our golden, crispy cauliflower fritters, delicately seasoned with Italian herbs and a hint of parmesan, providing a perfect crunch. These irresistible bites pair beautifully with our creamy vegetarian risotto—crafted from tender leeks, sweet peas, and perfectly cooked risotto rice. Each spoonful is rich with the essence of white wine, parmesan and butter creating a luscious texture. A delightful harmony of textures and tastes, this dish is a celebration of vegetarian Italian cuisine at its finest.

How and when to eat Cheesy cauliflower fritter with leek and pea risotto

This rich, indulgent cauliflower and risotto recipe is the perfect naughty treat to savor on a chilly autumn or winter evening. With its golden, crispy cauliflower florets and creamy, Parmesan-infused risotto, it’s comfort food at its finest—ideal for warming up after a brisk walk through fallen leaves or cozying up on a winter’s night. The earthy flavors of leeks, celery, and garlic blend beautifully with the creamy rice and tender peas, while the white wine and Italian herbs elevate the dish with a touch of sophistication. This dish’s hearty textures and savoury depth make it an unforgettable seasonal delight.

Who will love this recipe 

This creamy, indulgent cauliflower risotto is a perfect dish for anyone looking to enjoy a rich, satisfying meal without meat. Its comforting, cheesy flavor and crispy, golden cauliflower florets make it a big hit with kids, who’ll love its creamy texture and mild taste. For those planning a cozy, romantic dinner, this dish has all the right notes: a touch of white wine, buttery risotto, and crispy, herb-coated cauliflower make for a truly special, luxurious experience for two. Although it’s not for those counting calories, this recipe is ideal for anyone reducing meat intake but craving a dish that still feels hearty and indulgent.

Flavour profile for our Cheesy Cauliflower risotto

This dish presents a delightful balance of rich, creamy, and savoury flavours, with soft, cheesy risotto at its heart. The risotto rice, cooked to a tender yet slightly al dente texture, is enveloped in a luxurious blend of butter, parmesan, and the subtle sweetness of peas. The savoury notes of garlic, leeks, and onions add depth, cutting through the richness and offering a bright contrast to the creamy base. The crunchy cauliflower fritters, coated in parmesan, Italian herbs, and breadcrumbs, provide a satisfying texture contrast to the soft rice, while the fried exterior adds that extra crunch.

What makes our Veggie risotto the best

Our veggie risotto is truly a standout, combining the rich tradition of Italian cuisine with a creative twist. The star of the show is our homemade Italian cauliflower fritters, which bring a crispy, savoury crunch to every bite.  The risotto itself is a harmonious blend of tender rice and seasonal vegetables all infused with a rich vegetable stock and finished with a generous helping of parmesan. This dish balances comforting warmth with the crispy, herb-infused fritters, making each spoonful an unforgettable experience. The fusion of textures and flavours elevates our veggie risotto into a class of its own, proving that tradition and innovation can create the ultimate comfort food.


Other Vegetarian Risottos 

Pea and Asparagus Risotto with Crushed Parsnip Crisps

Spinach and Mushroom Risotto with a Walnut Crumb Recipe

Red Wine Risotto with Mushroom

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