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Low carb, Prawn & Pesto Cauli-Risotto with Cauli Rice
Comforting & wholesome
Effortless Healthy Risotto
High Protein
Made With Riced Broccoli
Carbs
10g
Time
20 mins
Calories
420
Veg Servings
2
Ingredients
- 2 packs of Fullgreen Cauliflower Rice (400g / 14oz)
- 8 Large King Prawns (400g / 14oz)
- 2 tbsp of Pesto
- 2 cloves of Garlic, finely chopped
- 2 small Shallots, finely diced
- 2 tbsp grated Parmesan or Pecorino
- ⅔ of a cup / 150ml of Vegetable Stock
- 2 tbsp of low fat Crème Fraîche
- A handful of Frozen Garden Peas
- A handful of Rocket Leaves
- 1 tsp of Corn Flour (only if needed)
- A little Olive Oil, for cooking
- Salt & Black Pepper to taste
Method
- 1 Finely slice the Shallots and Garlic. Then warm a little Olive Oil in a non-stick pan over a medium heat and sauté the Shallots and Garlic for 2-3 minutes - until softened but not coloured.
- 2 Lower the heat before pouring in 1 cup of Vegetable Stock, Pesto, Crème Fraîche and Parmesan (or Pecorino). Increase the heat (back to medium) and stir the ingredients together until they thicken. Add 1 tsp of Corn Flour only if needed. Then turn-off the heat.
- 3 Turn the Grill to a High heat and cook the Prawns whole (in their shells for about 3 minutes on each side.
- 4 Meanwhile add Cauli Rice and Garden Peas to the Pesto / Parmesan mix and gently heat-through, stirring occaissionally.
- 5 Once the prawns are cooked, completely shell four of them and chop these before adding them to the risotto.
- 6 Serve immediately in 2 bowls, with a sprinkle of Rocket, a little extra Parmesan and the remaining whole prawns on-top.
- 7 Enjoy!!
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