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Prep Time: 1 tablespoon extra virgin olive oil 1 cup chopped cauliflower florets 2 Cloves garlic, crushed 6-8 Cherry tomatoes, halved % cup risoni 1% cups chicken or vegetable stock 95g can John West Salmon Tempters - Chilli 1 tablespoon each chopped fresh parsley and basil leaves, plus extra whole leaves, for garnish Freshly grated parmesan cheese, for serving (optional) Neo | > tceerereael Og 1s | Cooking Time: | Serves: 2 = . Heat oil in a medium non stick frypan over medium-high heat. Add cauliflower and cook, stirring, for 3-4 minutes or until cauliflower has become golden in parts and is tender. Remove cauliflower and set aside . Turn heat down to low and add garlic to frypan (adding a little extra oil if Reeded). Cook for 30 seconds or until fragrant. Add tomatoes and cook for 2-3 minutes or until tomatoes have softened and released some juices. Season to taste. 3. Add risoni to pan and stir to coat. Add stock and bring to boil, return cauliflower to pan then reduce to a simmer and cover. Cook for 8-10 minutes or until risoni is cooked, checking half way and adding extra stock if needed. 4. Remove lid and gently fold John West Salmon and herbs through. Serve sprinkled with parmesan cheese and extra herbs. Nv : The final dish should resemble a risotto in consistency, still moist yet with most of the stock absorbed by the risoni. John West Deli Tuna 90g or Salmon Tempters 95g Sirena Tuna 95g $21.05 per kg Wild Tides Tuna 95g $11.58 per kg Heinz Seriously Good Aioli or Mayonnaise 500mL $0.83 per 100mL Sealord Hoki Fillets 280g-300g Excludes Gluten Free NSW-METRO-0803-23-230268 *107 1&J Cooked & Peeled Prawns Tail Off 500g $21.50 per kg KB's Salt and Pepper Squid 360g or Whiting Bites 300g . 7a. i Whiting <4 WASSIT Birds Eye Southern Blue Whiting Fillets 425g $18.82 per kg
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