Cauliflower Risotto

Low Protein Egg-Free No Shellfish Nut-Free Gluten-Free American Italian Dinner Side

Cauliflower Risotto

Low Protein Egg-Free No Shellfish Nut-Free Gluten-Free American Italian Dinner Side
4 cups
Prep time: 20 minutes
Total time: 20 minutes

Description

Cauliflower rice stands in for arborio in this recipe that's not only lower in carbs than traditional risotto, but also way faster and easier to make! In just 20 minutes you'll have a flavorful and healthy vegetable side to go with dinner.

Directions

  1. Heat oil in a large skillet over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add cauliflower rice, pepper and salt; cook until softened, stirring occasionally, 3 to 6 minutes.
  2. Whisk broth, wine and cornstarch in a small bowl and add to the pan. Cook, stirring, until the liquid is creamy and thick, 2 to 3 minutes more. Remove from heat and stir in Parmesan, herbs and butter.

Tips

  • Tip: To make your own cauliflower rice, working in batches, pulse 8 cups cauliflower florets in a food processor until chopped into rice-size pieces. If using frozen riced cauliflower, first cook it according to package directions, then let it cool and pat it dry before using.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories195 cal
  • Total Fat13.2 g
  • Saturated Fat4.5 g
  • Cholesterol16 mg
  • Sodium372 mg
  • Carbohydrate Total12 g
  • Protein6.2 g
  • Phosphorus136 mg
  • Potassium433 mg
  • Fiber2.2 g
  • Calcium121 mg

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • ½ cup sliced shallot (about 1 large)
  • 4 cups cauliflower rice, fresh or frozen (thawed)
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • ¾ cup low-sodium chicken broth
  • ¼ cup dry white wine
  • 2 teaspoons cornstarch
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh herbs, such as chives, parsley or basil
  • 1 tablespoon butter

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • ½ cup sliced shallot (about 1 large)
  • 4 cups cauliflower rice, fresh or frozen (thawed)
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • ¾ cup low-sodium chicken broth
  • ¼ cup dry white wine
  • 2 teaspoons cornstarch
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh herbs, such as chives, parsley or basil
  • 1 tablespoon butter
  • 2 tablespoons extra-virgin olive oil
  • ½ cup sliced shallot (about 1 large)
  • 4 cups cauliflower rice, fresh or frozen (thawed)
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • ¾ cup low-sodium chicken broth
  • ¼ cup dry white wine
  • 2 teaspoons cornstarch
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh herbs, such as chives, parsley or basil
  • 1 tablespoon butter

Description

Cauliflower rice stands in for arborio in this recipe that's not only lower in carbs than traditional risotto, but also way faster and easier to make! In just 20 minutes you'll have a flavorful and healthy vegetable side to go with dinner.

Directions

  1. Heat oil in a large skillet over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add cauliflower rice, pepper and salt; cook until softened, stirring occasionally, 3 to 6 minutes.
  2. Whisk broth, wine and cornstarch in a small bowl and add to the pan. Cook, stirring, until the liquid is creamy and thick, 2 to 3 minutes more. Remove from heat and stir in Parmesan, herbs and butter.

Tips

  • Tip: To make your own cauliflower rice, working in batches, pulse 8 cups cauliflower florets in a food processor until chopped into rice-size pieces. If using frozen riced cauliflower, first cook it according to package directions, then let it cool and pat it dry before using.
© Meredith Operations Corporation. All rights reserved. Used with permission.

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