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Cauliflower Risotto

  • 20 m
  • 20 m
Carolyn Casner
“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.”


    • 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


  • 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 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.
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