| Type | Per person |
|---|---|
| Energy | 610 kcal |
| Fat | 32 gr |
| of which saturated | 7 gr |
| Carbohydrates | 40 gr |
| of which sugars | 8 gr |
| Fibres | 12 gr |
| Protein | 35 gr |
| Salt | 2.9 gr |
Cauliflower risotto with mackerel from Simone’s Kitchen
Main course
2 persons
10 - 20 min
With seasonal products
330gr vegetables p.p.
Ingredients
2 persons
| 4 | wholemeal sandwiches |
| 1 tablespoon | olive oil |
| 200 grams | cauliflower rice |
| 2 | smoked mackerel fillets (200 g) |
| 100 millilitres | low-salt stock |
| 1 | spring onion, sliced into rings |
| 200 grams | spinach |
| 200 grams | white asparagus |
| 1 | finely chopped onion |
| 1 clove | finely chopped garlic |
| - | pepper |
Preparation
You can make a delicious risotto very easily and quickly, with fewer carbohydrates than a normal risotto, by using cauliflower rice. Simone’s Kitchen thought so too, and created this cauliflower risotto with mackerel, spinach and asparagus.
- Heat a large pan of water. Peel the asparagus and remove the woody ends. Cut the asparagus into smaller pieces. Bring the asparagus and water to the boil. Turn off the heat and put a lid on the pan. Leave to stand for 10 minutes. Drain and leave to dry.
- Heat a frying pan with a little oil and fry the onion and garlic until softened. Add the spinach and fry until it wilts. Add the cauliflower and fry briefly until cooked to your liking. Season with pepper. Add the asparagus.
- Break the mackerel fillet into pieces and serve with the cauliflower risotto and the onion rings.
Please note: this recipe is for one adult and one child. Adjust the quantities slightly for two adults.
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