Cauliflower Rice Risotto
Time
20 min
Servings
6
Published November 29, 2023 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Cauliflower rice risotto is a lower carb alternative to traditional risotto. It also takes half the time to prepare which is nice to get dinner on the table quickly.
Have you ever made traditional risotto? It takes forever and a day (about 45 minutes) to make and requires a lot of stirring. This recipe is way less time consuming and doesn’t require so much stirring. I don’t have time for high maintenance cooking. I think I can safely presume that you don’t either.
I’ve included instructions for how to make cauliflower rice from a head of cauliflower. If you’ve never made your own, it’s super easy to do, is superior in quality (and also much cheaper) than buying frozen pre-riced cauliflower. If you do buy pre-riced cauliflower, you need about 6 cups.
The pictures on this blog post don’t do this recipe justice. The smell of the parmesan was divine. So good.
Naturally gluten free, low carb, paleo and keto friendly. With dairy free option. Serve with any protein (chicken, shrimp, pork tenderloin) to make a full meal.
For other great recipes using cauliflower, check these out:
Cauliflower Steaks with Spinach Basil Pesto
Stir Fry on Cauliflower Rice with Almond Butter Sauce
Roasted Cauliflower Caesar Salad
Curried Cauliflower with Coconut Milk and Kale
How to Store left over Cauliflower Rice Risott0
Store leftovers in a tight glass container. Must be refrigerated. Eat within 5 days. Freezes well.
Cauliflower Rice Risotto
Equipment
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1 Frying pan
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1 blender
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1 vegetable strainer
Ingredients
- 1 tbsp butter
- 1 small onion finely diced
- 1 clove garlic minced
- 1 medium cauliflower chopped into florets
- 1 cup frozen peas
- 1 cup grated parmasean
- salt and pepper to taste
- 1 tbsp cream or milk.
Instructions
To Make Cauliflower Rice
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Add cauliflower florets to a blender (not more than 3/4 full). Cover with water. Do not exceed the max line.
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Put the lid on the blender and pulse until cauliflower florets are the size of grains of rice. (Keep in mind that each blender is different. Using my Vitamix, I pulsed cauliflower 20x to get the desired size. In my Ninja blender I pulsed only 6-7 x).
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Pour the riced cauliflower into a strainer to drain all the water.
To make the Risotto
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In a frying pan, add 1 Tbsp butter.
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Add onion and garlic. Saute until soft and fragrant.
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Add cauliflower rice and stir it around to mix onions and garlic in.
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Let cauliflower rice cook, stirring occasionally. It needs about 10- 15 minutes of cooking time.
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Stir in frozen peas. Cook a few more minutes. Remove from heat.
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Stir in Parmesan and cream.
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Salt and pepper to taste.
Notes
Nutrition
Hi! I’m Dr. Stephanie Gray. I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.