Paleo Risotto

Allergen friendly, paleo healthy risotto

Prep Time 10 mins

Cook Time 30 mins

Servings 4 people

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.