Risotto Recipe

This Risotto recipe is a nice and simple way to enjoy a steaming hot bowl of grain free comfort food that is filled with goodness. I'm always looking out for new ways to use cauliflower - we frequently use it as a rice substitute, so creating risotto from it was a logical progression. Everyone here loved it and they all asked for seconds, not something that usually happens when I've served up a cauliflower recipe!

A Grain Free Risotto Recipe Suitable for Those Following a Gluten Free Diet. A Delicious Cauliflower Recipe from CreativelyPaleo.com for Creative Paleo Recipes

I consider cauliflower to be a super food and try to make sure my family eat it several times a week. Since my husband's brush with cancer 5 years ago, I have learned a lot about how the food we eat can help or hinder our health.

Cruciferous vegetables (broccoli, cabbage, kale, cauliflower, brussel sprouts etc) are incredibly good for us being packed with vitamin C and other goodies; plus they are known to have several anti cancer properties as well as being good for heart health.

These types of vegetables contain goitrogens which can interfere with thyroid hormone production, so there is some debate as to the wisdom of eating them raw. My personal opinion on the raw vs cooked argument is that cooked is preferable.

Ingredients (serves 6)

  • 2 heads of cauliflower, grated or whizzed to small rice like pieces in a food processor
  • 2 heads of broccoli, finely chopped
  • 3 large carrots, chopped
  • 1 onion, chopped
  • 4 mushrooms, sliced
  • 1 capsicum (pepper), chopped
  • 1 clove garlic, crushed
  • 1 pkt bacon, chopped into small pieces (omit for a vegetarian risotto)
  • 3/4 pt chicken stock
  • salt and pepper to taste
  • 1 tbsp chives, chopped
  • 1 tsp coconut oil
  • splosh of white wine if you're feeling naughty..

Instructions

  1. Chop all the veg and bacon.
  2. Heat the oil in a pan and gently fry the onions until softened.
  3. Fry the carrot, pepper, mushrooms, garlic and bacon for 5 minutes.
  4. Stir in the cauliflower and broccoli.
  5. Add chicken stock (plus wine if using), chives, salt and pepper.
  6. Cover and cook for approximately 15 minutes or until the liquid has almost all gone and the cauliflower is tender.
  7. Serve on its own in a big bowl as the ultimate comfort food.
  8. Alternatively serve as a side dish or with a leafy salad.

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