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Super Green Cauli-rice Risotto

This low-carb version of a classic risotto is packed with fibre and health-boosting vitamins. It is also suitable for vegans.

From the book

Pauline Cox

Introduction

Risotto … with a difference. This fibre-packed, low-carb version of a classic is speedy, delicious and healthy, full of potassium and magnesium and liver-loving goodness.

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Ingredients

coconut oil, for frying
1 white onion, diced
1 garlic clove, minced
1 leek, sliced and washed
2 small courgettes, chopped
400g cauli-rice
150ml veggie stock or bone broth or 4 ice cubes of frozen bone broth
½ bag of spinach
½ bag of kale, chopped with stalks removed
30g nutritional yeast, plus extra to serve
A drizzle of olive oil
A handful of sunflower seeds and pumpkin seeds
chopped fresh herbs of choice
A good pinch of beetroot salt or sea salt

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Method

Add a little coconut oil into a large pan and sauté the onions, garlic, leek and courgettes until soft and brown. Add in the cauli-rice and cook with the veggie mix for a few minutes before adding the stock.

Add the spinach and chopped kale, allowing it to wilt into the cauli-rice mix.

Take half of the veggie-cauli mix and add to a blender, then combine until smooth.

Reintroduce the smooth mix back to the remaining half of the veggie-cauli mix and stir in the nutritional yeast before plating up.

Drizzle with olive oil, toss on the seeds and chopped herbs, beetroot salt and an extra sprinkle of nutritional yeast.

Add a dollop of Roasted red pepper pesto for an extra kick.

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From the book: Hungry Woman: Eating for good health, happiness and hormones

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