This is a twist on the classic risotto; it’s packed full of vegetables, healthy fats and full of flavour. It’s also gluten-free, grain-free and low-carb. I find that ordering a risotto in a restaurant means that you get a huge bowl of bland white rice with very few vegetables, and this can leave you feeling tired and bloated. This version is the opposite, and by using cauliflower and broccoli “rice” the dish is actually based on vegetables.
2 tbsp butter
3 garlic cloves, diced
2 onions, finely chopped
2 bay leaves
1 cauliflower floret
1 broccoli floret
400ml bone broth or water
250ml white wine
6 chestnut mushrooms, chopped into small cubes
160g fresh or frozen peas
8 fresh sage leaves
Black pepper, to taste
2 tsp dried herbs ( I use herbes de Provence)
100g parmesan or cheddar, grated, plus extra to serve
Walnut halves, to serve
1.) Remove the stalks from the cauliflower and broccoli (don’t waste these, try using them in my broccoli stalk, mushroom and ginger hash). Grate the cauliflower and broccoli in a food processor to make the “rice”. Pour these into a large bowl and mix together.
2.) Melt the butter in a medium saucepan over a low heat. Add the onion and bay leaves and cook on a low heat for about 6 minutes until soft and clear but not browned. Add the garlic and cook for a further 2 minutes.
3.) Next, add the white wine, bone broth or water and the cauliflower and broccoli rice.Then add the dried herbs and season with black pepper.
4.) Bring the risotto to the boil. Reduce the heat, add the mushrooms and simmer for 40 minutes.
5.) Then add the peas and continue to simmer for 15 minutes until all of the liquid has been absorbed.
6.) In a separate frying pan, melt a knob of butter and add the sage leaves. Fry for a few minutes on each side until crispy.
7.) Remove the risotto from the heat. Don’t worry If there’s still a lot of liquid left, simply drain it off.
8.) Finally, stir in the cheese and pesto. Serve with the walnut halves, crispy sage leaves, and more pesto and cheese if wanted on top of each portion.