A retro risotto recipe that includes strawberries. Eaten as a main course, I substituted arborio rice with cauliflower rice, it is sure to tantalize your taste buds. The cauliflower rice turns into a lovely pink colour which will entice your children.
Tell me, who is salivating while reading this?
- 1 Tbls of ghee
- 300g (0.66 lbs) of strawberries, washed, hulled and chopped.
- 500g (1.1lbs) of cauliflower florets washed.
- 1 small red onion or 2 shallots chopped
- 1/2 cup to 1 cup of homemade chicken or vegetable broth kept hot.
- Pinch of sea salt
- Parmesan (optional) (Whole30? = no no)
- In a hand blender pulse your cauliflower florets for a couple of times. Check the grains after each pulse. It should resemble small rice grains not mushy.
- Heat the ghee in a frypan and add the onion and cook until soft.
- On high heat add the cauliflower rice and stir to coat with the onion and ghee.
- Add 1/2 cup of hot broth, stir and simmer for a minute to absorb.
- Add the strawberries at this point and gradually add more broth. You may find using 1 cup of broth makes the dish watery but if you slowly add some when you need more moisture then that is the way to go.
- Add salt and cover the pan and simmer. Stirring occasionally to check if you need more stock.
- If you use too much stock it will take longer for it to thicken, therefore your cauliflower will be over cooked.
- This should take between 7-9 minutes. Test the cauliflower rice to how you like it.
- The dish is meant to resemble risotto not fried rice.
- Top with parmesan or extra virgin olive oil both optional
- Recipe inspired by Gennaro Contaldo