Cauliflower Rice Risotto

Cauliflower Rice Risotto is a lower carb alternative to traditional rice risotto. It also takes half the time prepare. Pair with your favourite protein for a quick and easy dinner!

No ratings yet

Print Pin

Course: dinner

Cuisine: Italian

Keyword: cauliflower rice, cauliflower risotto, low carb dinner

Prep Time: 2

Cook Time: 20

Total Time: 22

Servings:

Calories: 152kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 Frying pan
1 blender
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

Add cauliflower florets to a blender (not more than 3/4 full). Cover with water. Do not exceed the max line.
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).
Pour the riced cauliflower into a strainer to drain all the water.

To make the Risotto

In a frying pan, add 1 Tbsp butter.
Add onion and garlic. Saute until soft and fragrant.
Add cauliflower rice and stir it around to mix onions and garlic in.
Let cauliflower rice cook, stirring occasionally. It needs about 10- 15 minutes of cooking time.
Stir in frozen peas. Cook a few more minutes. Remove from heat.
Stir in Parmesan and cream.
Salt and pepper to taste.

Notes

To make this recipe dairy free, you can substitute with nutritional yeast and a non-dairy milk. I would suggest starting with 1/4 cup of nutritional yeast, adding more to taste. You can also use dairy free parmesan. Or simply omit the cheese and milk.

Nutrition