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Paleo and Italian? Oh, my! When you are 100% Italian and live a paleo lifestyle, you learn to reproduce healthy versions of those cultural foods you just cannot live without.
Risotto is one of those dishes for me. This healthier version of risotto represents my Italian culture married to my love of food as medicine. Mangia!
Paleo Perfect Risotto
When you are 100% Italian and live a paleo lifestyle, you learn to reproduce healthy versions of those cultural foods you just cannot live without.
- 1 head cauliflower chopped
- 1 cup full-fat coconut milk
- 3 tablespoons ghee or Kerrygold butter
- 1 medium onion chopped
- 1 pound sugar- and nitrate-free prosciutto ham chopped
- Pink Himalayan sea salt
- Fresh ground organic black pepper
Heat a (preferably cast-iron) pan and add all but 1 tablespoon of ghee or butter.
Once heated, add onions. Cook for about 10 minutes until golden and caramelizing. You can go up to 30 minutes for a sweeter taste - this part is all about the chef’s preference.
Once done, add ham and cook for 3 minutes.
Turn off the burner and place a lid on the pan.
While the onions are cooking, break apart cauliflower and boil until fork ready.
Strain the cauliflower, then use a hand masher to get it to semi-lumpy.
Once done, add remaining ghee or butter. Also slowly add your coconut milk. Add 1/4 cup or less at a time until you reach your desired consistency. The right amount can vary, so go slowly as not to water it down. You want a rich, creamy texture.
Once this is done, throw it into the onion-and-ham pan and turn the heat back up! Add all remaining ingredients and heat for about 3 minutes.
Add a side salad and enjoy this wonderful Italian classic!