Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

Instagram Slider

No images found!
Try some other hashtag or username

Cauliflower fennel risotto

Risotto is like comfort food to me. It’s warm, soft, a little bit creamy, deliciously flavoured and once you’ve got a basic risotto recipe you really can work in any other flavours you like. I’ve created this risotto with two of my favourite vegetables, cauliflower and fennel, plus a gentle citrus twist from lemon thyme. Comfort food at its best.

 

CAULIFLOWER FENNEL RISOTTO

Serves 4

Gluten free : Vegetarian

2 fennel bulbs, cut into eighths

1/2 head cauliflower, cut into florets

1/4 cup extra virgin olive oil

1 (150g) white onion, peeled and chopped

3 cloves garlic, sliced

1 1/2 cups arborio rice

4 -5 cups (1-1.25L) vegetable or chicken stock

2 teaspoons lemon thyme+

1/2 cup grated parmesan or pecorino cheese

sea salt and black pepper

Preheat oven to 200C and line a large baking tray with greaseproof paper.

Place fennel pieces and cauliflower florets on tray, toss with about 4 tablespoons of olive oil, season and cook in oven for 30 minutes.

While vegetables are cooking make the risotto by heating remaining olive oil in a large saucepan on medium heat.

Add onion and garlic and cook for 3-4 minutes, until translucent, then add arborio (risotto) rice and cook, stirring frequently, for a further 5-6 minutes.

Reduce heat to low and add stock one cup at a time to rice.

Allow the cup of stock to absorb before adding the next cup and stir frequently.

Once the last cup of stock is poured into the rice, add the cooked vegetables and lemon thyme and stir gently, leaving just a touch of liquid remaining in the risotto from the final cup of stock.

Stir through parmesan or pecorino cheese, season with sea salt and black pepper and serve.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

No Comments

Post a Comment