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Cauliflower Rice Risotto Recipe

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Pumpkin Cauliflower Rice Risotto Healthy Cauliflower Rice Side Dish
Pumpkin Cauliflower Rice Risotto Healthy Cauliflower Rice Side Dish from greenletes.com

Description

Cauliflower rice risotto is a delicious and healthy alternative to traditional risotto. It's a low-carb, gluten-free, and vegetarian dish that's easy to make and perfect for a weeknight dinner. This recipe uses cauliflower rice instead of arborio rice, which means it's lighter and lower in calories. The dish is creamy, flavorful, and satisfying, making it a great option for anyone looking for a healthier version of risotto.

Prep Time

The prep time for this cauliflower rice risotto recipe is about 10 minutes. You'll need to chop the onion, garlic, and mushrooms, and grate the Parmesan cheese. If you're using fresh cauliflower, you'll also need to rice it using a food processor or a box grater. If you're using frozen cauliflower rice, you can skip this step.

Cook Time

The cook time for this cauliflower rice risotto recipe is about 20 minutes. You'll need to sauté the onion, garlic, and mushrooms in a large skillet until they're softened. Then, you'll add the cauliflower rice and cook it for a few minutes until it's tender. Finally, you'll stir in the Parmesan cheese and seasonings to create a creamy and flavorful risotto.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 8 oz mushrooms, sliced
  • 16 oz cauliflower rice
  • 1/2 cup vegetable broth
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Large skillet
  • Food processor or box grater (if using fresh cauliflower)
  • Cutting board and knife
  • Measuring cups and spoons

Method

  1. If using fresh cauliflower, rice it using a food processor or box grater. If using frozen cauliflower rice, thaw it according to package instructions.
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the onion and garlic and sauté for 2-3 minutes until softened.
  4. Add the mushrooms and sauté for another 2-3 minutes until they're softened.
  5. Add the cauliflower rice and sauté for 2-3 minutes until it's tender.
  6. Pour in the vegetable broth and stir to combine.
  7. Reduce the heat to low and simmer for 5-7 minutes until the liquid is absorbed and the risotto is creamy.
  8. Stir in the Parmesan cheese, thyme, salt, and pepper.
  9. Taste and adjust seasoning as needed.
  10. Serve the cauliflower rice risotto hot, garnished with extra Parmesan cheese and chopped herbs if desired.

Notes

  • You can use fresh or frozen cauliflower rice for this recipe. If using fresh, you'll need to rice it yourself using a food processor or box grater.
  • If you're not vegetarian, you can use chicken broth instead of vegetable broth for added flavor.
  • This recipe is gluten-free, low-carb, and vegetarian, making it a great option for anyone with dietary restrictions.

Nutrition Info

One serving of cauliflower rice risotto (1/4 of the recipe) contains approximately:

  • Calories: 150
  • Protein: 7g
  • Fat: 9g
  • Carbohydrates: 12g
  • Fiber: 4g
  • Sugar: 4g

Recipe Tips

  • Make sure to sauté the onion, garlic, and mushrooms until they're softened before adding the cauliflower rice. This will help create a flavorful base for the risotto.
  • Stir the risotto frequently while it's cooking to prevent it from sticking to the bottom of the pan.
  • Feel free to add other vegetables or proteins to the risotto, such as spinach, peas, chicken, or shrimp.
  • Garnish the risotto with fresh herbs such as parsley, basil, or chives for added flavor and color.

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