With this recipe, I am making a grain-free risotto using cauliflower ‘rice’ and other finely diced vegetables instead of arborio white rice. This dish has a soupy yet thick and creamy consistency – similar to risotto – and fantastic texture.
Ingredients
- 1/2 medium white onion finely diced
- 2 large garlic cloves finely diced
- 2 cups cauliflower super finely diced
- 3/4 cup carrot 1 small carrot, super finely diced
- 1 cup zucchini 1 medium zucchini without the seeded core, super finely diced
- 1/2 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1/2 cup dry white wine
- 2 cups vegetable stock
- 1 tablespoon tapioca starch or arrowroot flour mixed with 1/4 cup hot water
- 1 tablespoon butter or ghee
- Ground black pepper
For Macadamia burnt butter
- 10 macadamia nuts smashed or ground into crumbs
- 2 tablespoons butter organic or grass-fed, if possible
- 1/2 garlic clove finely diced
- A pinch of salt
Instructions
- There are two stages in this recipe: cooking the ‘risotto’ and making the burnt butter. Read the full instructions first and try to follow the order to get the timing right.
- Prepare the onion, garlic, vegetables and Parmesan cheese (if using).
- Place macadamia nuts in a small plastic bag, lay it on a chopping board under a tea towel and give it a good smack with a rolling pin, until the nuts are crushed into little crumbs. You can also use a food processor for this.
- Heat a deep frying pan over medium heat. Add the olive oil and onions, and gently sauté for 5 minutes. Add the garlic and cook for a further minute, stirring a few times.
- Add white wine to the pan and bring the heat to high. Let the mixture bubble away for about a minute and a half, then add the vegetable stock, stir through and cook for 4-5 minutes over medium heat.
- In the meantime, make the macadamia burnt butter. Heat a small saucepan over medium-high heat. Add the macadamia crumbs and cook for 1-2 minutes, stirring every 15 seconds, until lightly toasted. Add the butter, garlic and a pinch of salt. Let the butter melt in and once it starts to bubble, take the pan off the heat and put aside.
- Add the diced cauliflower and carrots to the risotto stock. Cook for 2 minutes, then add the zucchini and stir through. Dissolve the tapioca or arrowroot flour in a little hot water and whisk through. Add to the risotto and stir in the butter and Parmesan cheese. Cook and stir altogether until the cheese is melted in and the mixture is thickened into a creamy, risotto texture. It won't be as starchy and sticky as a normal risotto but should be pretty close.
- Serve in bowls drizzled with the macadamia burnt butter mix and ground black pepper, plus extra Parmesan cheese, if you like.
Nutrition
Calories: 619kcal | Carbohydrates: 26g | Protein: 11g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1605mg | Potassium: 771mg | Fiber: 5g | Sugar: 10g | Vitamin A: 9385IU | Vitamin C: 64mg | Calcium: 291mg | Iron: 1mg
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