Mexican Risotto

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1/2 brown onion
2 cloves garlic
30 grams water

2 cups of cauliflower rice or broccoli rice
1 tbsp vegetable stock
100 grams water
1 tsp cumin
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp chilli flakes
1/2 tsp cayenne

Add onion and garlic, chop 3 seconds, speed 5.
Add water and sauté 3 minutes, 120 degrees, speed 1.5
Add butterfly
Add remaining ingredients and cook 13 mins, 100 degrees, speed 2.5 (MC off, basket on top)
Serve with salsa, guac, corn chips or whatever you prefer.

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“The passion that Emily has for a Paleo lifestyle shines through in all she does. These recipes are quick, tasty, and will save you time in the kitchen. Enjoy!"

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