English Pea and Fennel Cauliflower Risotto

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

    Directions:

    • 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!

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