Cauliflower rice risotto

Name: Cauliflower rice risotto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian, European, Mediterranean
Ingredients: 3 tablespoons butter; 1/2 onion diced finely; 2-3 cloves garlic, minced; 16 ounces frozen bagged riced cauliflower, cooked and strained (or 2 bags); 1 cup frozen peas; ½ cup heavy cream; 1/4 cup white wine (or broth); 1/2 cup chicken stock; 1 cup shredded Parmesan; ½ teaspoon salt; ½ teaspoon black pepper; 1/2 teaspoon Italian seasoning; 2 tablespoons chopped parsley

4 steps

Prep:15minCook:20min

A very lightened up version of a creamy risotto. You can add chicken or shrimp if you’d like to this dish.

Updated at: Thu, 17 Aug 2023 05:36:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories224.9 kcal (11%)

Total Fat16.6 g (24%)

Carbs9.8 g (4%)

Sugars4.2 g (5%)

Protein8.8 g (18%)

Sodium429 mg (21%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 tablespoonsbutter

0.5onion

diced finely

2cloves garlic

minced

16 ouncesriced cauliflower

frozen, bagged, cooked and strained

½ cupchicken stock

1 cupshredded parmesan

½ teaspoonsalt

½ teaspoonblack pepper

½ teaspoonitalian seasoning

2 tablespoonsparsley

chopped

Instructions

Step 1

Melt the butter over medium heat. Add the onion and cook a couple of minutes until softened, stirring often. Add the garlic and cook for 30 seconds more.

Step 2

add the wine to deglaze and scrape up any brown bits from the pan. Add the cauliflower, peas and chicken stock and cook over medium heat for 10 minutes, stirring often.

Step 3

Add the cream, Parmesan, and seasoning and stir well. Continue cooking, stirring occasionally, mixture is thick and creamy, about 5 minutes.

Step 4

Stir in the parsley, add more salt and pepper to taste