Cauliflower Risotto

Cauliflower Risotto

0 Reviews
From: EatingWell.com, October 2018

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons extra-virgin olive oil
  • ½ cup sliced shallot (about 1 large)
  • 4 cups cauliflower rice, fresh or frozen (thawed)
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • ¾ cup low-sodium chicken broth
  • ¼ cup dry white wine
  • 2 teaspoons cornstarch
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh herbs, such as chives, parsley or basil
  • 1 tablespoon butter

Preparation

  • Prep

  • Ready In

  1. 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.
  2. Whisk chicken broth, wine and cornstarch in a small bowl and add to the skillet. 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 information

  • Serving size: about 1 cup
  • Per serving: 200 calories; 13 g fat(4 g sat); 2 g fiber; 11 g carbohydrates; 6 g protein; 9 mcg folate; 16 mg cholesterol; 3 g sugars; 0 g added sugars; 491 IU vitamin A; 44 mg vitamin C; 119 mg calcium; 1 mg iron; 368 mg sodium; 143 mg potassium
  • Nutrition Bonus: Vitamin C (73% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2 fat, 1½ vegetable, ½ high-fat protein

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