Risotto, Healthy Edition

 

This one is packed full of nutrients and won't weigh you down afterward. But Hannah McKitrick, who runs the website: My Intuitive Health, talked with Tonia's Kitchen about why she wanted this recipe for White Wine Cauliflower Risotto, to taste just like it came from a Tuscan kitchen. Hannah says this risotto, which features Cauliflower Rice as it's base, is fresh, light and packed full of flavor. But so are all of her other recipes. Hannah told Tonia she's on a mission to transform our relationship with food, as much as it relates to our bodies. Healthy ingredients are the key, and Hannah says she has a passion to make every recipe she puts down, special!

For the Cauliflower Risotto

• 8 oz of mushrooms, sliced
• 1 bunch of asparagus
• 1 clove of fresh garlic
• 1 tbsp of olive oil
• 1 bag of frozen cauliflower rice (2 bags if cooking for more than 2 people)
• 2-3 tbsp of white wine
• 2 oz of goat cheese
• ¼ cup of shredded parmesan

For the Sauce

• 1 cup, packed, of fresh basil about 1 oz
• Juice of 1 lemon
• 1 garlic clove
• 1 tsp of honey
• ¼ cup olive oil (or more to create a sauce consistency)
• 3 ice cubes
• Salt and pepper

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• For the Chickpeas

  • 1 15 oz can of garbanzo beans (chickpeas) strained and patted dry
  • 1 tbsp olive oil
  • Seasonings of choice - (smoked paprika, curry powder, garlic powder, oregano etc)
  • Salt and pepper

  
  

• For the Chickpeas: 

  Preheat the oven to 425 degrees. Line a sheet tray with parchment paper and place the chickpeas that have been strained and patted dry onto the tray. Season with olive oil, salt, pepper, and any seasoning you want (I like curry powder and smoked paprika). Bake for about 25 minutes until golden brown and crispy, stirring once halfway through. 

  For the Bowl: 

  Heat a medium pot over medium high heat. Add a tbsp of olive oil and the sliced mushrooms. Sauté for about 10 minutes until beginning to brown, stirring every few minutes. Meanwhile, snap the ends off of the asparagus and then cut the asparagus into 1 inch pieces. Add the asparagus after the mushrooms have browned, stirring often, and cook for about 5-7 minutes. Add the minced garlic and cook for one minute. Add the white wine to deglaze the pan. Cook for 1 minute, then add the frozen cauliflower rice. Sauté until the cauliflower has thawed and softened slightly (about 5-7 minutes). Next, add in the cheeses. Season with salt and pepper. Add in a few spoonfuls of the herb sauce, saving some for garnish. 

  For the Sauce: 

  In a food processor, combine all the ingredients for the basil sauce *I add an ice cube to emulsify the mixture and solidify the chlorophyll*. If the mixture looks too thick you can add more olive oil. Taste for seasoning and add more salt/pepper/honey if need be. 

  Serve each plate with a spoonful herb sauce and crispy chickpeas, enjoy!