Elevate your culinary repertoire with a delightful twist on a classic: Riced Cauliflower Risotto. Immerse yourself in a symphony of flavors as tender cauliflower grains dance with the richness of creamy parmesan, enveloped in the delicate embrace of sautéed onions and garlic.
What Makes Riced Cauliflower Risotto Different?
This healthier, low-carb rendition of risotto captivates taste buds while offering a guilt-free indulgence. As the roasted mushrooms and broccolini crown the velvety cauliflower risotto, their caramelized essence adds a sublime texture and earthy depth. Embark on a gastronomic adventure that challenges conventions and invites you to savor the art of reinvention…and it’s keto-friendly!
Riced Cauliflower Risotto
Description
A new way to enjoy risotto.
Ingredients
- 1 bag fresh, riced cauliflower (frozen is okay, too) 1 onion, diced small
- 1 clove garlic, minced
- 1/4 cup dry white wine
- 1 tsp extra virgin olive oil
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese, grated
- 8 oz fresh mushrooms
- 8 oz fresh broccolini
- 2 tbsp extra virgin olive oil, salt, and pepper to taste
Instructions
- Toss mushroom and broccolini with olive oil and season with salt and pepper. Roast at 400 degrees until brown and toasty.
- While the veggies are roasting, add the onion, garlic, and oil to a pot, and saute until tender. Add white wine and simmer for 3 min.
- Toss in the riced cauliflower and allow to cook until soft, stirring occasionally.
- Stir in heavy cream and parmesan and stir until creamy—season with salt and pepper to taste.
- Serve the risotto with the roasted veggies on top.
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
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