The clean green healthy risotto is a crowd favourite. It can be made Vegetarian using poached fennel in place of the chicken and even vegan.

Yields1 Serving
Prep Time30 minsCook Time20 minsTotal Time50 mins
SERVES 4
Risotto Ingredients
 1 broccoli
 ½ red onion
 1 clove garlic
 500 ml vegetable stock
 2 sprigs lemon thyme
  cup quinoa or rice flakes
Pesto Ingredients
 1 bunch basil
 ½ cup pinenuts
 40 ml olive oil
 1 squeeze lemon
 salt + pepper to taste
To Serve
 4 organic chicken breasts
 1 bunch asparagus, blanched
 2 bulbs fennel, halved - sou vide in vegetable stock
 1 Lemon - cut in wedges
Cashew Parmesan Ingredients
 ¾ cup cashews
 3 tbsp nutritional yeast
 ¼ tsp garlic powder
 ¾ tsp salt
1

METHOD

1 - Place the broccoli in the food processor + pulse until it resembles rice.
2 - Heat oil in a large saucepan over a medium heat.
3 - Add the onion and garlic and cook, stirring, for 3-4 minutes or until softened. 4 - Add the thyme and stir through.
5 - Add the hot stock, broccoli and quinoa flakes. Add a pinch of salt and pepper. Cook for another 5minutes.
6 - Broccoli should be cooked to a la dente and quinoa not crunchy.
7 - Take off the heat and let the risotto cool down before stirring 100g of basil pesto through.

PESTO

8 - Combine all ingredients in a food processor until it resembles a pesto consistancy.

CASHEW PARMESAN

9 - Blend all ingredients together in a food processor until it has a sandy consistancy

TO SERVE

10 - Sear organic chicken in a frypan on a medium heat with olive oil.

11 - For a vegetarian version, sous vide or poach fennel in vegetable stock for 15-20 minutes.

12 - Serve risotto with chicken / fennel, asparagus, vegan parmesan, pesto + a slice of lemon.

Ingredients

SERVES 4
Risotto Ingredients
 1 broccoli
 ½ red onion
 1 clove garlic
 500 ml vegetable stock
 2 sprigs lemon thyme
  cup quinoa or rice flakes
Pesto Ingredients
 1 bunch basil
 ½ cup pinenuts
 40 ml olive oil
 1 squeeze lemon
 salt + pepper to taste
To Serve
 4 organic chicken breasts
 1 bunch asparagus, blanched
 2 bulbs fennel, halved - sou vide in vegetable stock
 1 Lemon - cut in wedges
Cashew Parmesan Ingredients
 ¾ cup cashews
 3 tbsp nutritional yeast
 ¼ tsp garlic powder
 ¾ tsp salt

Directions

1

METHOD

1 - Place the broccoli in the food processor + pulse until it resembles rice.
2 - Heat oil in a large saucepan over a medium heat.
3 - Add the onion and garlic and cook, stirring, for 3-4 minutes or until softened. 4 - Add the thyme and stir through.
5 - Add the hot stock, broccoli and quinoa flakes. Add a pinch of salt and pepper. Cook for another 5minutes.
6 - Broccoli should be cooked to a la dente and quinoa not crunchy.
7 - Take off the heat and let the risotto cool down before stirring 100g of basil pesto through.

PESTO

8 - Combine all ingredients in a food processor until it resembles a pesto consistancy.

CASHEW PARMESAN

9 - Blend all ingredients together in a food processor until it has a sandy consistancy

TO SERVE

10 - Sear organic chicken in a frypan on a medium heat with olive oil.

11 - For a vegetarian version, sous vide or poach fennel in vegetable stock for 15-20 minutes.

12 - Serve risotto with chicken / fennel, asparagus, vegan parmesan, pesto + a slice of lemon.

Broccoli, quinoa risotto w seared organic chicken