This meal is great cold, as a portable take-to-work salad. You can add fish to bulk out the proportions.
A super easy, 20 min veg meal.
This recipe was originally created for Brenda Janschek.
serves 4 people -- 20 mins prep + cook time
What you will need knife, grater (or food processor), measuring cups and spoons, juicer, medium pan.
1 tbsn olive oil
2 garlic cloves - finely chopped
1 whole cauliflower, florets processed or hand grated to make ‘rice’
3 tbsp butter
3 sprigs of mint, leaves roughly chopped
3 sprigs spring onion, roughly chopped
3/4 cup of fresh or frozen green peas
1 lemon small – juiced and zested
3 tbsp parmesan, finely grated
Freshly ground black pepper
Himalayan Pink Salt
Heat oil in a medium pan over a medium heat add garlic and stir for 30 seconds.
Add the cauliflower rice and peas to the pan and stir fry for a few minutes until hot and fragrant. Add a little water if needed.
Stir through butter, spring onion, mint, lemon juice, parmesan, salt and pepper to taste for a further 30 seconds before turning off the heat.
Serve risotto on it’s own or with steamed white fish or tinned sustainable fish. Top with a little extra parmesan cheeses and lemon zest and a splash of olive oil, garnish with mint.
OPTIONAL, ADD FISH
Tinned mackerel or white fish. To prepare white fish, lay fish in alfoil. Top with lemon juice, a splash of olive oil or knob of butter and finely chopped parsley, salt and pepper - close foil around fish and steam the fish in the oven for 8-10 mins or until cooked through.
Serve fish alongside risotto.