Salmon Broccoli Cauliflower Risotto

A salmon risotto made with cauliflower rice and broccoli rice is a healthier and grain free dish.  Cauliflower and broccoli are blitzed in a food processor for the rice and cooked with stock and Parmesan cheese. 

I have a cauliflower rice with broccoli risotto which we both love.  One lunch time I was defrosting some salmon for the Chief Taster’s lunch (he comes home for lunch most days. It keeps him on track otherwise he would be face down in carbs).  Rather than make a salad to go with the risotto and be met with a complaint to the kitchen as he works long hours, I thought about adding salmon to a cauliflower rice risotto.  Broccoli rice was added as broccoli goes well with salmon as well as giving the dish a bit of colour.  The cauliflower rice only with salmon may be tasty but to the eye would seem a bit bland.  I like my dishes to be appealing to the eye as well as my stomach!

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What I love about a cauliflower rice risotto is that it cooks quicker than the traditional rice recipe. I was making this for the Chief Taster’s lunch one day.  I have 15 minutes before he calls me to say that he is on his way home for lunch.  That is 15 minutes to create a tasty dish or to reheat something I made earlier that morning.  As he does not take his lunch hour at a fixed time, it is like a cooking gameshow challenge at lunchtime for me with the starting time unconfirmed until the phone call.  This would be one idea for a tv show!  Perhaps I’ll do a I live version with a lot of editing for the swearing!

  Cauliflower Rice Risotto

I break the salmon fillet up whilst cooking this cauliflower rice risotto as I was aiming for chunks of salmon fillet throughout the risotto.   An alternative way of serving this would be to cook the salmon separately, and place on top of the cauliflower broccoli rice risotto.  However, the flavour of the salmon would not permeate into the risotto.

This recipe makes a large serving for one person or a small serving for two sharing, if they had a side salad.  When I cooked this the Chief Taster ate the lot in a hungry ravenous state.   He does get up early so it’s a case of swings and roundabouts at lunch time!

Feel free to add any additional fresh herbs to this cauliflower rice risotto recipe that would complement the salmon.  Dill might be a bit too strong if you add too much, but some fresh parsley should be light enough to work.  A dash of lemon would be a good addition too.  Take this recipe, play around with it and make it your own.  Hopefully without a 15-minute time to do it!

Salmon Broccoli Cauliflower Risotto

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Author: Angela Coleby

Ingredients

• 2 tablespoons butter unsalted
• 2 spring onions chopped
• 1 cup broccoli rice
• 1 cup cauliflower rice
• 1 salmon fillet skin removed
• 2 tablespoons cream heavy/whipping
• 1/2 cup (50g) Parmesan cheese grated
• 1/2 cup vegetable stock
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley chopped

Instructions

• Make rice out of the cauliflower and the broccoli by either grating it or blitzing it in your food processor. 
  
• Heat the butter in a large saucepan on a medium heat.
  
• Place the salmon fillet in the pan and cook for 5-7 minutes, breaking up the fillet as it cooks through. You want salmon pieces throughout the risotto.
• Gently sauté the spring onions in the saucepan for 2 minutes until soft.
  
• Add the cauliflower and broccoli and cook for a further 2-3 minutes.
  
• Add the vegetable stock, cover and cook for 10 minutes, stirring occasionally.
  
• Add the cream and Parmesan cheese. Season and stir until the cheese is melted.
  
• Sprinkle with the chopped parsley.
  
• Serve and enjoy!
  

Notes

Serves 1-2

Nutritional Info per recipe :  981 calories, 75g Fat, 64g Protein, 13g Total Carbs, 5g Fibre, 8g Net Carbs

 

 

 

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