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.
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
Directions
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.
