I worked in the Wedding and Events Industry for a few years. I was BRAVE! Haha! Being around weddings so much, I sampled my fair share of risotto dishes. Many, many! It seems to be a popular dish at most weddings. Haha! Who knew? Did you happen to serve Risotto at your wedding? Haha! Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Being that I can no longer enjoy regular risotto, I knew that I had to get creative in the kitchen and create a risotto that I could actually enjoy. That is where this recipe was born! I used cauliflower rice to create my risotto base. It was the perfect opportunity to add my beautiful Engligh Peas and Fennel from The Chef’s Garden. Their produce is ridiculously fresh. Fennel is an awesome ingredient to work with. Have you worked with fennel before? Fennel is a flowering plant species in the carrot family. It is grown for its edible bulbs, shoots, leaves, and seeds. It is a rich source of protein, dietary fiber, B vitamins, and several dietary minerals, especially calcium, iron, magnesium, and manganese. Do you have a special recipe involving fennel? I would love to hear it!
- 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.