Pea, Zucchini and Mint, Cauliflower Risotto

A risotto is a thing of beauty and definitely a labour of love, cooked and stirred continuously for ages, to produce a luxurious, silky dish. I love risotto and decided to make my version, with a healthy twist. Instead of arborio rice, I use cauliflower rice in my “risotto”, keeping it low carb, gluten-free and quick to whip up, but still super delicious! Keep in mind, this dish is definitely not dairy-free, because what would risotto be without cheese?

Ingredients:

  • 400g bag of Cauliflower Rice
  • 1/2 a White Onion, chopped medium-fine
  • 2.5 Tbsp Crushed Garlic
  • 100g of Grated Parmesan
  • 200g of plain Cream Cheese
  • A good grind of course Black Pepper and Sea salt
  • 3 small grated Zucchinis
  • 1 cup of Baby Peas
  • 1/2 A lemon Zested
  • 2 Tbsp Butter / Coconut Oil
  • 1 cup of finely chopped Mint

Method:

  1. Heat up a medium sized pan to medium-high, then place in 1 Tbsp of butter/coconut oil until melted.
  2. Into the warm pan, place the chopped onion and garlic and sauté until translucent and fragrant.
  3. Into the same pan, pop in the grated zucchini, cauliflower rice and baby peas and mix until the vegetables are all evenly cooked (for about 3-4 minutes).
  4. Take the pan off the heat once the veg is cooked and stir through the parmesan, cream cheese, lemon zest and salt and pepper.
  5. Top the completed risotto with the chopped mint, some extra parmesan and enjoy!

*Feel free to add more cream cheese or parmesan to taste!

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