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.

Breana Killeen



  • 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; 10 mg cholesterol; 256 mg sodium. 14.6 g carbohydrates; 7.4 g protein; Full Nutrition

Reviews (2)

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
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.
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.