Cauliflower rice stands in for arborio in this recipe that's not only lower in carbs than traditional risotto, but also way faster and easier to make! In just 20 minutes you'll have a flavorful and healthy vegetable side to go with dinner. Source: EatingWell.com, October 2018

Carolyn Casner
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Ingredients

Directions

  • Heat oil in a large skillet over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add cauliflower rice, pepper and salt; cook until softened, stirring occasionally, 3 to 6 minutes.

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  • Whisk broth, wine and cornstarch in a small bowl and add to the pan. Cook, stirring, until the liquid is creamy and thick, 2 to 3 minutes more. Remove from heat and stir in Parmesan, herbs and butter.

Nutrition Facts

200 calories; 13 g total fat; 4.4 g saturated fat; 16 mg cholesterol; 368 mg sodium. 143 mg potassium; 11.1 g carbohydrates; 2.3 g fiber; 3 g sugar; 6.4 g protein; 491 IU vitamin a iu; 44 mg vitamin c; 9 mcg folate; 119 mg calcium; 1 mg iron; 11 mg magnesium;