Super Green Cauli-Rice Risotto
Super Green Cauli-Rice Risotto

Super Green Cauli-Rice Risotto

A risotto with a difference, this fibre-packed, low-carb version of a classic is quick, delicious and healthy – not to mention full of potassium and magnesium and liver-loving goodness.
Photography: LUKE ALBERT
Total Time
20 Minutes
Coconut oil, for frying
1 white onion, diced
1 garlic clove, minced
1 leek, sliced & washed
2 small courgettes, chopped
400g cauli-rice (plain, raw cauli-rice, or store-bought)
150ml of veggie stock or bone broth or 4 ice cubes of frozen bone broth
½ bag of spinach
½ bag of kale, chopped with stalks removed
30g of nutritional yeast, plus extra to serve
A drizzle of olive oil
A handful of sunflower seeds & pumpkin seeds
Chopped fresh herbs of choice
A good pinch of beetroot salt or sea salt
Step 1

Add a little coconut oil into a large pan and sauté the onions, garlic, leek and courgettes until soft and brown. Add in the cauli-rice and cook with the veggie mix for a few minutes before adding the stock.

Step 2

Add the spinach and chopped kale, allowing it to wilt into the cauli-rice mix.

Step 3

Take half of the veggie-cauli mix and add to a blender, then combine until smooth.

Step 4

Reintroduce the smooth mix back to the remaining half of the veggie-cauli mix and stir in the nutritional yeast before plating up.

Step 5

Drizzle with olive oil, toss on the seeds and chopped herbs, beetroot salt and an extra sprinkle of nutritional yeast. Add a dollop of Roasted red pepper pesto for an extra kick

Extracted from Hungry Woman by Pauline Cox (Ebury Press, £27)

Photography by Luke Albert

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