Our spin on the traditional Venetian risotto swaps in cauliflower rice for arborio rice in this healthy vegetable side dish. Spring peas and Parmesan cheese keep the rest of the dish classic. Source: EatingWell Magazine, March/April 2018

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add scallions and garlic; cook, stirring, for 30 seconds. Add cauliflower rice, peas, pepper and salt; cook, stirring occasionally, for 3 minutes. Add water and continue cooking until the cauliflower is softened, 3 to 5 minutes more.

  • Whisk milk and cornstarch in a small bowl and add to the cauliflower. Cook, stirring, until the sauce is creamy and thick, about 2 minutes. Remove from heat and stir in Parmesan and parsley. Serve hot, topped with more parsley, if desired.

Nutrition Facts

160 calories; 8.1 g total fat; 2.5 g saturated fat; 10 mg cholesterol; 256 mg sodium. 389 mg potassium; 14.6 g carbohydrates; 4.4 g fiber; 6 g sugar; 7.4 g protein; 690 IU vitamin a iu; 51 mg vitamin c; 41 mcg folate; 140 mg calcium; 1 mg iron; 25 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Healthy delicious and not too complicated. Just what I'm always looking for! I'll definitely make this again. I didn't like the look/cost of the cauliflower rice at my market today so I just bought a good-sized head of cauliflower and chopped it fine in my food processor. It produced more than the needed 4 cups. Read More
Rating: 5 stars
I just made this dish and it is absolutely delicious!! It was really easy to make. Did not take long at all. My husband does not like peas so I substituted asparagus. Great flavor and texture. Will definitely make again. Read More