Cauliflower risotto with fish & vegetables

A lighter risotto than the one you may know filled with butter and cheese. But still very creamy and full of flavor. With fish and vegetables, it is an easy and tasty everyday meal.

Ingredients for 2 people: 

Cauliflower risotto
2 cloves of garlic
100 g. risotto rice
4 dl. cauliflower rice
1 tbsp. Herbamare broth
a little thyme
5 dl. water
1 lemon

Baked fish with greens
2 fillets of the fish you like
1 sweet potato
1 small scallion
a splash of olive oil
a splash of apple cider vinegar
salt and pepper

Switch on the oven at 200 degrees. Pour oil into a small pan and fry the pressed garlic. It must not take color. Add risotto rice and fry for 30 seconds. Pour 1 dl. water and stir it around with a spoon. broth. Dilute continuously with more water, a dl. at a time, before the risotto has time to boil, 20 min. you have to count on while arranging this:
Rinse vegetables. Peel and dice the sweet potato and finely chop the scallions. Place the vegetables on baking paper in a small ovenproof dish. Drizzle oil and vinegar over it as if it were a salad dressing. Place fish over the vegetables and season everything with salt and pepper.
Bake everything in the oven at 200 degrees for approx. 25 minutes or until it has had enough.
The last 5 min. If you add cauliflower rice to the risotto and boil it, add more water.

Dress and serve with grated lemon zest and parsley.