English Pea and Fennel Cauliflower Risotto
Indulge in a creamy English Pea and Fennel Cauliflower Risotto. Sautéed onions and garlic blend with cauliflower rice, fennel, and peas, finished with coconut cream for a delightful, healthy twist on traditional risotto.
Ingredients
- 1/2 cup sweet onion, diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 4 cups cauliflower rice
- 1/2 cup vegetable broth
- 2/3 cup English peas from The Chef’s Garden
- 1 baby fennel from The Chef Garden
- 1/2 cup coconut cream
Directions
Source: Cortney Stanchfield | Dear Mr. Parker
- Heat 1 tablespoon olive oil in a large pan over medium-high. Add onion and garlic, sauté until translucent or about 3 minutes, stirring occasionally.
- Add the cauliflower rice, fennel, peas, stock, salt and pepper.
- Cook for 5-6 minutes, mixing frequently, until the cauliflower rice has softened (but not soggy).
- Take off heat.
- Add coconut cream.
- Enjoy!
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