Go Back

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