‘Risotto’recipe

[Sally W]

For those watching their carbs but missing rice.

Small dice 200gms of celeriac. NB: don’t grate celeriac it won’t work and goes to mush. The dice needs to be about 2mm. Alternatively Waitrose sell celeriac rice if you can go there.

Fry chicken strips (or if using prawns add at the end]. Add celeriac, 200mls of stock and simmer for 6-8 mins.

Take one third of the celeriac and liquid and blend in a food processor till smooth. Add back to the pan with a little water if needed, together with cooked prawns and 3 Tbsps of cream cheese and cook for a couple of minutes.

Delicious. I had prawn and added a few cooked mushrooms but, chicken, asparagus or whatever you fancy should work.

 

[Mark Parrott]

I've been wanting to try making risotto with cauli rice. I wonder if this would work.

 

[Sally W]

I’m not sure. Being a super taster cauli is far too bitter for me sadly.
What I like is it’s right texture and if you don’t overlook it doesn’t actually taste like celeriac to me. The blending of a bit with Philadelphia cheese does make it creamy and Mr loved it too. If you do try cauli risotto I’d suggest blending a small amount too to give you that creamy risotto texture.

 

[AndBreathe]

I've been wanting to try making risotto with cauli rice. I wonder if this would work.

It works just fine, Mark, with a bit of experimentation, depending on how you like it. I also do a Pretendy Paella with cauli rice.

In both cases, I just do the recipe, so all the seasoning, spices and protein, etc, until they are pretty well cooked, but quite dry, the put the cauli rice in and stir it (or turn it over) really well, to ensure all the flavour is well distributed. I tend to go for keeping it relatively dry before the cauli goes in because it'll release some of the water content, rather than the rice absorbing it. I tend to use our large hard anodised wok, which has a wide bottom, so lots of exposure to the heat, but the high curved sides to cope with the turning over, almost like stir fry.

No point asking me for timings, because I always mean to time it, but always forget.

 

[Mark Parrott]

It works just fine, Mark, with a bit of experimentation, depending on how you like it. I also do a Pretendy Paella with cauli rice.

In both cases, I just do the recipe, so all the seasoning, spices and protein, etc, until they are pretty well cooked, but quite dry, the put the cauli rice in and stir it (or turn it over) really well, to ensure all the flavour is well distributed. I tend to go for keeping it relatively dry before the cauli goes in because it'll release some of the water content, rather than the rice absorbing it. I tend to use our large hard anodised wok, which has a wide bottom, so lots of exposure to the heat, but the high curved sides to cope with the turning over, almost like stir fry.

No point asking me for timings, because I always mean to time it, but always forget.

Thanks @AndBreathe. I do Paella with cauli rice with great success.🙂

 

[Sally W]

Thanks @AndBreathe. I do Paella with cauli rice with great success.🙂

Ah maybe try it as for paella but stir in cream cheese then?