Baked Risotto with Cauliflower, Gruyere & Crisp Breadcrumbs

As tasty as risotto is I often just cannot be bothered to be tied to the hob with the constant stirring. This baked version really is super easy, cheap and great comfort food. It is from Home Made Winter - these seasonal cookery books are beautiful. I serve it with green salad and watercress and a glass of merlot and job's a goodun.

Ingredients
1 small head cauliflower, cut into florets
1 tbsp olive oil
2 small onions, diced
200g arborio rice
125ml white wine
500ml chicken or vegetable stock
200g gruyere
breadcrumbs

Pre heat the oven to 180 degrees.

Boil the cauliflower for 10 mins until al dente and drain. Heat the oil in a cast iron skillet and saute the onions and garlic for 5 minutes. Add the rice and cook for a further 2 minutes. Add the wine and stock and bring to the boil. Stir in the cauliflower, cheese and put the lid on.

Bake in the oven for 25 minutes or until all the liquid has gone.

Uncover the skillet 5-10 minutes before end of cooking time and sprinkle on the breadcrmbs. Bake uncovered until it has browned and serve.