One thing I really missed about spring was the fresh snap peas. They are so vibrant and delicious. A perfect little snack and makes a fabulous ingredient in any vegetarian dish.
My hubby and I were watching a British cooking show and they made a dish very similar to this but instead of cauliflower they used regular risotto. Considering risotto is a grain/rice it has 680 calories, 152g of carbs and only 8g of fibre PER SERVING. I think that illustrates exactly why low carb cooking would never involve the cooking of carnaroli rice. Yummy as it may be, not appropriate for a diabetic, not a fantastic ingredient for those watching their weight, yadda, yadda, yadda, enough carnaroli rice bashing lets get back to this otherwise brilliant dish.
I am on a cauliflower kick just lately. It makes a great rice, pizza crust, shephards pie topping and even ingredient in baked goods. (oh you know that is coming soon too!)
When planning your meals for the week make sure you plan to make this on a night that you have lots of time. Prep can be very time consuming as you have to hull the peas by hand. Makes a nice family activity unless like mine they eat half the fresh peas they hull.
The finished risotto is a beautiful hue of light green with the pop of the red skinned radishes which are lovely fried. I chose to only eat the risotto as is (very filling BTW) but served the rest of the family some black forest ham with theirs. You can also easily make this a vegan dish if you substitute the butter and parmesan for a vegan alternative.
This is probably the most ideal Weight Watchers meal at a mere 2 Weight Watchers points. A dream meal for anyone eating a low carb diet and only 6.8g net carbs per serving and a healthy portion of protein at 6.1g.
One further note, now that you have opened that bottle of dry white wine, fill your glass and lets toast to the beginning of Spring! Clink!
