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

Ingredient Checklist

Directions

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  • 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; total fat 13g 20% DV; saturated fat 4.4g; cholesterol 16mg 5% DV; sodium 368mg 15% DV; potassium 143mg 4% DV; carbohydrates 11.1g 4% DV; fiber 2.3g 9% DV; sugar 3g; protein 6.4g 13% DV; exchange other carbs 1; vitamin a iu 491IU; vitamin c 44mg; folate 9mcg; calcium 119mg; iron 1mg; magnesium 11mg; thiaminmg.