Monday, April 30, 2012

Paleo Cauliflower Risotto

Even in my pre-Paleo days, I was never one to order risotto in a restaurant. You just never know how much butter or who-knows-what had been stirred in to the mix, and I've always found it a bit too rich for my taste buds.

I make a mean risotto at home, though, and it's a dish both of my kids love. They requested it tonight, and for a minute I was flummoxed. I haven't made risotto in probably a year; while my offspring are pretty open to eating most of my Paleo tweaks and twists on their favorite dishes, cauliflower rice is not something they've embraced. Just the smell of cooking cauliflower usually causes both kids to gag and moan...

one dinner, two pots...
I'm not one to make more than one dinner, though, so I once again performed some practical Paleo. I made the same base recipe, but simply cooked it up in two different pots. One with the traditional arborio for the kids (don't judge), the other with riced cauliflower for me.

The method was exactly the same, and the end result was delicious! The caveman, in fact, actually preferred the texture and flavor of my cauliflower version. In the past I've made this dish with 1/2 cup of white wine... I happened to be out (gasp!) and thought it tasted just fine without. Also, if you eat dairy at all you can stir in some freshly grated parmesan before serving.

Chicken Sausage & Apple Risotto

4 chicken & apple sausages, diced
1 small onion, chopped
2 minced garlic cloves
1 apple, peeled, cored and diced
1 cup diced zucchini
2 bay leaves
1 head of cauliflower rice, cooked or steamed for 5 minutes
4 cups low sodium chicken broth
pinch of saffron threads
salt & pepper, to taste
1 tbs. olive oil

Heat oil in a large skillet over medium heat. Add sausage and cook until brown. Add onion, garlic, apple, zucchini and bay leaves. Saute for a few minutes, until soft.

riced cauliflower, ready to transform into risotto

Stir in cauliflower rice. Add 3 cups of broth and saffron and bring to a boil. Lower heat and allow to simmer. Keep watching the skillet, stirring occasionally to keep things from sticking. Gradually add the remaining 1 cup of broth as the liquid is absorbed into the cauliflower. In total it should take 15-20 minutes.

Remove from heat, discard bay leaves and season with salt and pepper. 

No comments:

Post a Comment