Cauliflower and asparagus ‘risotto’

Cauliflower and asparagus 'risotto'

½ medium cauliflower, grated to rice texture
½ bunch sage, leaves picked
3 Tb olive oil
1 onion, diced
2 cloves garlic, finely chopped
½ C wild rice
1.5 C vegetable broth
1 bunch asparagus, snap ends off and discard, cut into 2cm pieces
1 lemon, zest and 1/2 of juice
Sea salt and white pepper

Fry ¾ sage leaves in 1Tb oil on a medium heat for 20 seconds or until crisp, set aside on paper towel.
Finely chop remainder sage.
Heat remaining oil and fry onion in medium saucepan until softened, add garlic.
Stir in wild rice, fry 2 min, add broth and simmer with lid on 30mins.
Add cauliflower, chopped sage, lemon zest, pepper and 2tsp of salt.
Simmer gently uncovered reducing broth, approx. 10 min.
Stir in asparagus and simmer for 3 min.
To serve top with fried sage and a squeeze of lemon.
2 large serves, 4 as a side dish

Other vegetables are also great in this cauliflower base risotto, such as pumpkin and beetroot.

Wild rice is not actually a rice grain; it’s a grass seed.
It is more nutty and chewy than rice; high in antioxidants, fibre and protein.