Mint & Green Pea ‘Risotto’

Delicious, light, zesty and surprisingly filling, this Mint & Green Pea ‘Risotto’ is a great mid-week knock up meal for families, and leftovers are great to pack and take to work the next day.

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Add fish, sardines or your favourite protein if you like, or keep it as vegetarian.

If you’re still trying convince your kids that cauliflower is as delicious as rice, a great tip is to mix through some cooked basmati rice to get them over the line.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Olive oil
Salt and pepper

Mint & Green Pea Risotto

Berleena Eberle for Brenda Janschek Health and Lifestyle
A delicious, summery, mid-week gluten-free meal
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 1 tbsn olive oil
  • 2 garlic cloves - finely chopped
  • 1 whole cauliflower florets processed or hand grated to make ‘rice’
  • 3 tbsp butter or ghee
  • 3 sprigs of mint leaves roughly chopped
  • 3 sprigs spring onion roughly chopped
  • 3/4 cup of fresh or frozen green peas
  • 1 lemon small – juiced and zested
  • 3 tbsp parmesan finely grated or nutritional yeast
  • Freshly ground black pepper
  • Sea Salt
  • Optional
  • Tinned mackerel or white fish lay down piece of foil, then lay baking paper on top. Pop fish on baking paper then top with lemon juice, a splash of olive oil or knob of butter and finely chopped parsley, salt and pepper - close baking paper and foil around fish and steam the fish in the oven for 8-10 mins or until cooked through.

Instructions
 

  • Heat oil in a medium pan over a medium heat, add garlic and stir for 30 seconds.
  • Add the cauliflower rice and peas to the pan and stir fry for a few minutes until hot and fragrant. Add a little water or chicken stock if needed.
  • Stir through butter, spring onion, mint, lemon juice, parmesan, salt and pepper to taste for a further 30 seconds before turning off the heat.
  • Serve risotto on it’s own or with steamed white fish or tinned sustainable fish. Top with a little extra parmesan cheese or nutritional yeast flakes and lemon zest and a splash of olive oil, garnish with mint.

Notes

GF, Vegan, can be adapted to be DF

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I love seeing the pictures of when you make my recipes, so please share them on my Facebook page or Instagram and tag #bjhealthandlifestyle

Berleena has been the wonderful recipe developer helping me create a series of delicious recipes, here’s a bit more about her…

brenda-janschek-guest-recipe-developer-berleena-jpgBerleena Eberle — Food Mindset Coach
Berleena specialises in helping her clients develop a healthy relationship with food and their body. Her clients know how to deal with food triggers, let go of guilt, identify cravings and make healthy eating simple again with nutrient-rich, real food. Berleena strips back nutritional confusion to develop an intuitive eating approach.

  • Free Breakfast Recipe eBook

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