| 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 by Simone's Kitchen
Main course
2 persons
10 - 20 min
With seasonal products
330gr vegetables p.p.
Ingredients
2 persons
| 4 whole-wheat sandwiches |
| 1 tbsp olive oil |
| 200 gr cauliflower rice |
| 2 smoked mackerel fillets (200 gr) |
| 100 ml stock with less salt |
| 1 spring onion in rings |
| 200 gr spinach |
| 200 gr white asparagus |
| 1 onion finely chopped |
| 1 clove garlic finely chopped |
| pepper |
Preparation
You can very easily and quickly make a delicious risotto with fewer carbs than a normal risotto by using cauliflower rice. Simone's Kitchen thought so too and made this cauliflower risotto with mackerel, spinach and asparagus.
- Heat a large pan with water. Peel the asparagus and remove the woody undersides. Cut the asparagus into smaller pieces. Bring the asparagus to the boil with water. Turn off the heat and put a lid on the pan. Leave this to stand for 10 minutes. Drain and leave to drain.
- Heat a frying pan with some oil and fry the onion and garlic in it until tender. Add the spinach and fry until it shrinks. Add the cauliflower and fry until tender. Season with pepper. Add the asparagus.
- Break the mackerel fillet into pieces and serve with the cauliflower risotto and onion rings.
This recipe is part of weekly menu 4.
Note: this recipe is for one adult and one child. Adjust the quantities slightly for two adults.
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