Cauliflower & Amaranth Risotto

Cauliflower and amaranth risotto with onions, red peppers, garlic and lentils garnished with parsley

Prep Time: 5 to 8 minutes|Cook time: 27 to 30 minutes|Yield: 4 servings

In a pot bring water to a boil. Stir in amaranth. Cook for 20 to 22 minutes or until tender. Strain. Allow to cool slightly before using.
Bring water and lentils to a boil in a suitable pot. Reduce heat and simmer for 15 to 20 minutes or until lentils are tender. Allow to cool slightly before using.
NOTE: Do not overcook. Properly cooked lentils should retain shape and be tender to the bite, not mushy.
Blitz half the cauliflower until it resembles rice. Mix the remaining half of cauliflower with the oil and roast until lightly golden. Remove and keep warm.
Heat the oil in a pan add the onion & peppers & cook until just starting to soften add the garlic and blitzed cauliflower and cook until starting to soften. Add the lentils & amaranth add the vegetable stock gradually until you have a creamy risotto add in the vinegar, salt and stir through.
Serve in a bowl evenly dividing the risotto into four portions. Top each bowl with a portion of the roasted cauliflower and a portion of chopped parsley.

Nutrition Facts: Calories: 288, Carbs: 34g, Protein: 15g, Fat: 9.5g, Sat. Fat: 1.3g, Fiber: 9g