Riced Cauliflower Risotto: An Easy Side to Make Today
Riced Cauliflower Risotto is a quick, delicious alternative to traditional risotto. It lets you enjoy all the creamy, comforting flavours of a classic rice dish, but with fewer carbs and a much simpler, stress-free cooking process.
Ingredients
- 5 cups Riced Cauliflower about a medium-sized head of cauliflower
- ½ onion medium-sized, finely chopped
- 1 cup Chicken or Vegetable Broth reduced or no salt, divided
- ½ cup Cream 35% Whipping cream or Heavy cream
- ½ Cup Parmesan or Gruyere Cheese
- 2 tbsp Butter or Olive oil / Avocado Oil
- 1 tsp Arrowroot Starch + 4 tsp water
- Salt and Pepper to taste
Instructions
- Heat 2 tablespoons of butter in a skillet or pan over medium heat. Add the diced onions and sauté until softened and translucent.
- Stir in all the riced cauliflower and mix well to combine with the onions. Cook for 3-5 minutes, until the cauliflower becomes sticky and slightly translucent.
- Add 1/2 a cup of the broth, stir and cook for 3 minutes on medium heat to soften the cauliflower rice.
- After 5 minutes, add the rest of the broth, cover the skillet and cook for 3-5 minutes. Then, remove the lid, add the cream, stir and cook for about 3 minutes over medium to high heat.
- In a small bowl, mix 1 teaspoon of arrowroot with 4 teaspoons of tap water, stirring gently to dissolve any lumps. Once the liquid in the risotto begins to bubble, carefully add the arrowroot mixture and stir immediately to thicken the risotto. Then, lower the heat and stir in 1/2 cup of Parmesan cheese, mixing it well with the risotto.
- To test if the riced cauliflower risotto is ready, scrape the bottom of the skillet diagonally. If only a little bit of liquid flows back slowly to the center, it’s ready. Season with salt and pepper, remove from the heat, and serve warm.
Notes
Nutrition Information*:
Per serving of riced cauliflower risotto:- 5.4g carbohydrates
- 1.4g fibre
- 4g net carbs