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Cauliflower Risotto

Author: Natalie & Ruth (HCP)

 

INGREDIENTS:**
 g Cauliflower, raw
 g Oil, olive
 g Onions, raw
 g BirdsEye Garden Peas (HCP added*)
 ml Cream, double, Tesco (HCP added*)
 g Tesco wafer thin honey roast ham 125g (HCP added*)
 g Tesco parmigiano reggiano cheese 200g (HCP added*)

Directions:

You will also need a good pinch of dried herbs and some salt & pepper
1. Grate the parmesan.
2. Grate the cauliflower to form 'rice' and set aside
3. Chop the onions and fry gently in half the oil
4. Add the peas to the onions and cook for a minute
5. Chop the ham and add to the pan with the cauliflower, herbs and remaining oil
6. Stir fry for a few mins until the cauliflower starts to cook - you don't want it too soft
7. Add the seasoning & cream stir until heated through
8. Stir in the grated parmesan cheese and serve

Nutrition Information (for entire recipe):

Carbohydrate: 4.63
Calories: 468
Fat: 45.4
Protein: 9.49
Ratio: 3.22:1


Tags:

3:1 ratioMeat  


*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional

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