29 Mar Paleo Risotto

I love a good risotto in winter? Since being on my journey to welcoming wellness im always trying to healthify recipes that are somewhat problematic. And by problematic I mean delicious but not very healthy. Unfortunately a lot of people don’t do so well with dairy and it can aggravate a leaky gut. Plus starchy arborio rice can be a bit overwhelming on the glycemix index.

Using the cauliflower rice instead of traditional risotto rice reduces the carb and glycemic load making it a more healthful option, Not to mention it doesn’t leave you feeling heavy and tired after a meal. I personally use bone broth instead of stock which adds a bit of immune boosting power and gut healing goodness to this recipe and you can of course use stock if you don’t have bone broth on hand.

This is my take on a risotto. You can make this vegetarian or add meat if you wish. I usually make this with diced chicken thighs or breast, a bit of bacon or some white flesh fish for a lighter meal. You can add a small amount of grated Parmesan as a naughty treat if you can tolerate dairy or if dairy is not an issue for you.

Paleo Risotto

Allergen friendly, paleo healthy risotto

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Prep Time 10 mins

Cook Time 30 mins

Servings 4 people

Ingredients

  

• 1/4 head Broccoli
• 1/4 head Cauliflower
• 1/2 Onion
• 1 cup Mushrooms
• 1/2 Zucchini
• 2 cloves Garlic
• 1 cup Bone Broth
• 1/2 cup Coconut milk
• 2 tbs nutritional yeast If you have it on hand
• 1/2 cup basil or parsley
• Salt and pepper
• 2 handfuls Baby Spinach

Instructions

 

• Roughly chop broccoli + cauliflower and grate it into a rice consistency. I have a grating setting on my food processor so i grate it that way, however you can achieve this with a hand grater or pulsing in a food processor or you can finely chop with a knife.

  Chop onion, garlic, mushrooms and zucchini and set aside. You want one pan and one saucepan. In the saucepan you want to add x1 cup of the riced cauliflower and bring that the the boil to soften it. Once that's done strain and add to a blender along with the coconut milk, nutritional yeast (if you don't have this add a tsp dijon mustard) and a splash of water, blend until very smooth. Set aside.

  In the saute pan cook the onion and garlic until translucent with a tbs olive oil and salt and pepper. Add mushrooms and cook. Add remaining riced broccoli and cauliflower and mix well with the other vegetables. Add cup bone broth and let that cook with the lid on for about 10. Add the blended cauliflower mixture and continue to cook on a lower heat until it starts to thicken up which is usually 10-15mins with the lid off. Finally add the zucchini last so it stays firm and not soggy. Add 2 generous handfuls of baby spinach and a handful of freshly chopped basil (or parsley). Stir through to wilt the spinach and viola you are ready to enjoy.