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.

Carolyn Casner
Source:, October 2018


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 6.4g 13% DV; carbohydrates 11.1g 4% DV; dietary fiber 2.3g 9% DV; sugars 2.9g; fat 13g 20% DV; saturated fat 4.4g 22% DV; cholesterol 16.2mg 5% DV; vitamin a iu 491IU 10% DV; vitamin c 44.5mg 74% DV; folate 9.3mcg 2% DV; calcium 119.4mg 12% DV; iron 0.8mg 5% DV; magnesium 10.8mg 4% DV; potassium 143.1mg 4% DV; sodium 368mg 15% DV; thiaminmg 2% DV.