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
Hungry Woman: Eating for good health, happiness and hormones
100 simple, delicious and affordable recipes
Easy low-carb dishes designed to assist with hormonal balance
A ground-breaking cookbook to optimise and revolutionise women's health
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.
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 |
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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