Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 onion, finely chopped
- 3 cloves garlic, minced
- Olive oil, to sauté
- ½ medium head cauliflower, cut into small florets
- 1½ tsp sweet paprika
- Pinch chilli flakes
- ½ tsp thyme
- 1 large tomato, diced
- 1½ cups arborio rice, rinsed
- 4 cups vegetable stock
- 1 cup peas
- Juice 1 lemon
- 1/3 cup olives
- Handful parsley, roughly chopped
Method
- Sauté onion and garlic in a deep frying pan over medium heat in some olive oil.
- Add cauliflower, paprika, chilli, thyme, tomato and rice and cook for 3 mins.
- Gradually add warmed vegetable stock and bring to the boil, then turn down to a simmer. Simmer for 15 mins, stirring occasionally, until rice is cooked to your liking.
- Add peas, cover and cook for another 5 mins. Take off the heat and allow to rest for 5 mins.
- Toss with lemon juice and top with olives and parsley to serve.
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