Cauliflower Risotto with Artichokes

Name: Cauliflower Risotto with Artichokes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1/4 cup olive oil; 1 cup diced onion; 1 1/2 tsp. minced garlic; 1 lb. riced cauliflower (about 4 cups); 1 can (14.5 oz.) Contadina® Fire Roasted Diced Tomatoes with Garlic, drained; 1/2 tsp. kosher salt; 1 jar (9.9 oz.) whole artichoke hearts in water (or one 13.75 oz. can), drained and quartered; 1/4 cup heavy cream; 1/4 cup grated Parmesan cheese, plus more for serving; Finely grated zest of 1 lemon; 1 to 2 Tbsp. chopped fresh parsley or basil leaves, optional

Instructions

Prep:10minCook:15min

Inspired by rice-based risotto from the Veneto region in Northern Italy, this quick-cooking, low-carb version cooks riced cauliflower with flavor-boosting fire-roasted diced tomatoes, artichokes and lemon zest. A touch of cream and a handful of Parmesan cheese stirred in at the end brings everything together into a creamy and satisfying main dish for 2 or side dish for 4.

Updated at: Thu, 17 Aug 2023 11:30:06 GMT