Prawn Cauliflower “Risotto”

Name: Prawn Cauliflower “Risotto” with Apple and Parmesan
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Prawns; 400 Grams of Cauliflower; 300 Grams of Cauliflower; 1 Pieces of Green apple; 1 Pieces of Shallots; 2 Pieces of Garlic cloves; 30 Grams of Ginger; 60 Grams of Parmesan; 120 ML of Water; 1 Pieces of Chicken stock cube; 2 Pieces of Lime; 15 Grams of Fresh coriander; 1 Tbsp of Olive oil; 1 Tsp of Salt; 200 ML of Cooking cream; 100 Grams of Green peas; 80 Grams of Cream cheese; 20 Grams of Butter; 1 Tsp of Black pepper

with Apple and Parmesan

Enjoy a plate of creamy low-carb risotto!

Cals 848 · Prot 48 · Carbs 47 · Fat 52

Low Carb

30 min

Prawn Cauliflower “Risotto” with Apple and Parmesan

Enjoy a plate of creamy low-carb risotto!

Cals 848 · Prot 48 · Carbs 47 · Fat 52

Low Carb

Ingredients

Cauliflower risotto

Prawns 7*

350 Grams

Cauliflower

400 Grams

Cauliflower

300 Grams

Green apple

1 Piece

Shallots

1 Piece

Garlic cloves

2 Pieces

Ginger

30 Grams

Parmesan 4*

60 Grams

Water

120 ML

Chicken stock cube 4*5*9*15*

1 Piece

Lime

2 Pieces

Fresh coriander

15 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Cooking cream 4*

200 ML

Green peas

100 Grams

Cream cheese 4*

80 Grams

Butter 4*

20 Grams

Black pepper

0.5 Tsp

Allergens

*7 Crustaceans, *4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3523 / 848
Fats (g)	51.9
of which saturated (g)	35.3
Carbohydrates (g)	47
of which sugars (g)	23.6
Fibers (g)	12
Proteins (g)	48.2
Salt (g)	4.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Chop the cauliflower into crumbs with a sharp knife (see pro tip). Slice the apples into cubes (reserve a piece of apple for garnish). Peel and chop the shallots and garlic. Peel and grate the ginger. Grate the Parmesan. Boil the measured water and dissolve the chicken stock cube in it. Juice half of the limes. Slice the remaining limes into wedges. Chop the coriander.

2 Start risotto

Heat a large pan over a medium heat with a drizzle of olive oil (if you're making it for 3 or 4, you might wish to use two pans). Fry the shallots with a pinch of salt for 2 min. Add the garlic and ginger and fry for 1 min further. Add the cauliflower crumbs, apple, the chicken stock and the cooking cream. Simmer for 3-4 min.

3 Add and simmer

Add the prawns and the green peas. Simmer for 3-4 min or until the prawns are cooked through.

4 Finish risotto

Finally fold in the cream cheese, salted butter, chopped coriander and 3/4 of the grated Parmesan. Season with lime juice, and salt and pepper to taste.