We've partnered with Chef Alec Graham to bring you a delicious recipe using seasonal vegetables. Here's what he had to say about it:
"This bright and simple risotto swaps out the standard short-grained rice in favor of lighter cauliflower, which helps balance out the delicate flavors of this dish. Almonds add a crunch and are a protein-packed substitute for traditional breadcrumbs in the gremolata, which provides a textural and savory counterpoint to the sweet rock shrimp and fresh peas. Prepare this dish for either a cozy night in or a beautiful springtime lunch, or even top it off with a fried egg for a fresh start to the morning."
At Avalow, we'll try any dish that tastes amazing and uses this many fresh ingredients!
Rock Shrimp and Cauliflower Risotto with Meyer Lemon Broccoli Gremolata and Fresh Peas
TIME: 30 minutes
- 1 large head cauliflower, riced and rinced
- 1 cup broccoli florets, shaved
- 1 Meyer lemon
- 1 cup fresh peas
- 1 cup peeled and deveined rock shrimp*
- 1 cup almond milk
- 1/4 cup soft goat cheese
- 2 tbsp chopped flat-leaf parsley
- 2 tbsp chopped chives
- 1 cup whole roasted unsalted almonds
- 2 tbsp avocado oil
- salt and pepper to taste
*they'll do it for you at the store if you ask nicely!
1. Preheat a nonstick pan to medium heat with 1 tbsp of oil. Add riced cauliflower and sauté for 2 minutes.
2. Add shrimp and peas. Season with salt and pepper. Sauté until shrimp are cooked through.
3. Remove from heat and add almond milk and cheese. Stir until fully incorporated to create the risotto.
4. In a food processor, grind almonds until they resemble breadcrumbs.
5. Combine almonds with broccoli florets (shaved like pictured above), herbs, lemon zest, and remaining 1 tbsp of oil, and season to taste to create the gremolata.
6. To plate, put risotto in a bowl and top with gremolata.