Leek and cauliflower risotto recipe

Ingredients

• 1 tbsp coconut oil
• 1 lb (450 g) leeks, finely sliced
• 1 cup 8 fl oz chicken stock
• Sea salt
• Ground black pepper
• 1 lb (450 g) cauliflower florets
• Handful of chives for garnish, chopped

1. Melt the coconut oil in a large skillet over high heat.
2. Add the finely sliced leeks and reduce the heat to medium.
3. Sauté the leeks until they are soft, about 10 minutes.
4. Add the stock, sea salt, and pepper, and stir well.
5. Place the cauliflower florets in a food processor and pulse until they resemble coarse breadcrumbs.
6. Once the stock starts to simmer, add the processed cauliflower and stir well.
7. Cook for 3 – 5 minutes until the cauliflower is just tender, stirring occasionally. Do not overcook as the cauliflower will turn to mush.  We’re not trying to make mash here.
8. Remove from the heat, stir well and spoon into a serving dish. garnish with fresh chives.