English Pea and Fennel Cauliflower Risotto

Source: Cortney Stanchfield Dear Mr. Parker

Ingredients

• 1/2 cup Sweet Onion, Diced
• 2 Garlic Cloves, Minced
• 1 tbsp Olive Oil 
• 4 cups Cauliflower Rice
• 1/2 cup Vegetable Broth
• 2/3 cup English Peas Farmer Jones Farm at The Chef's Garden
• 1 Baby Fennel Farmer Jones Farm at The Chef Garden
• 1/2 cup Coconut Cream

Instructions

• Heat 1 tablespoon olive oil in a large pan over medium-high. Add onion and garlic, sauté until translucent or about 3 minutes, stirring occasionally.
• Add the cauliflower rice, fennel, peas, stock, salt and pepper. Cook for 5-6 minutes, mixing frequently, until the cauliflower rice has softened (but not soggy). Take off heat.
• Add coconut cream.
• Enjoy!