Mint & Green Pea 'Risotto'

This meal is great cold, as a portable take-to-work salad. You can add fish to bulk out the proportions. 

 A super easy, 20 min veg meal. 

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This recipe was originally created for Brenda Janschek. 

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serves 4 people -- 20 mins prep + cook time

What you will need knife, grater (or food processor), measuring cups and spoons, juicer, medium pan.

INGREDIENTS

1 tbsn olive oil

2 garlic cloves - finely chopped

1 whole cauliflower, florets processed or hand grated to make ‘rice’

3 tbsp butter

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

Freshly ground black pepper

Himalayan Pink Salt

METHOD

1. Heat oil in a medium pan over a medium heat add garlic and stir for 30 seconds.

2. Add the cauliflower rice and peas to the pan and stir fry for a few minutes until hot and fragrant. Add a little water if needed.

3. Stir through butter, spring onion, mint, lemon juice, parmesan, salt and pepper to taste for a further 30 seconds before turning off the heat.

4. Serve risotto on it’s own or with steamed white fish or tinned sustainable fish. Top with a little extra parmesan cheeses and lemon zest and a splash of olive oil, garnish with mint.

OPTIONAL, ADD FISH

Tinned mackerel or white fish. To prepare white fish, lay fish in alfoil. Top with lemon juice, a splash of olive oil or knob of butter and finely chopped parsley, salt and pepper - close foil around fish and steam the fish in the oven for 8-10 mins or until cooked through.  

Serve fish alongside risotto.