1whole cauliflowerflorets processed or hand grated to make ‘rice’
3tbspbutter or ghee
3sprigs of mintleaves roughly chopped
3sprigs spring onionroughly chopped
3/4cupof fresh or frozen green peas
1lemon small – juiced and zested
3tbspparmesanfinely grated or nutritional yeast
Freshly ground black pepper
Sea Salt
Optional
Tinned mackerel or white fishlay 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.