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Roasted cauliflower, chicken and rocket risotto

Roasted cauliflower, chicken and rocket risotto

Serves: 2
Time to make: 35 mins
Hands-on time: 5 mins
Total cost: $14.20 / $7.10 per serve

(at time of publication)

Variations

  • Make it gluten free: Use gluten-free stock.
  • Swap ingredients: Use pumpkin instead of cauliflower, and feta instead of parmesan.
  • Make it vegetarian: Omit chicken and stir through 1/2 x 400g can chickpeas instead.
  • Spice it up with smoked paprika and cumin. Add these when frying onion and garlic.
  • Add other greens to the risotto to add interest. Try 1 cup of frozen peas added at the end of cooking.

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Photographer: Melanie Jenkins

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