Rating: 5 stars
4 Ratings
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Our spin on the traditional Venetian risotto swaps in cauliflower rice for arborio rice in this healthy vegetable side dish. Spring peas and Parmesan cheese keep the rest of the dish classic.

Source: EatingWell Magazine, March/April 2018


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add scallions and garlic; cook, stirring, for 30 seconds. Add cauliflower rice, peas, pepper and salt; cook, stirring occasionally, for 3 minutes. Add water and continue cooking until the cauliflower is softened, 3 to 5 minutes more.

  • Whisk milk and cornstarch in a small bowl and add to the cauliflower. Cook, stirring, until the sauce is creamy and thick, about 2 minutes. Remove from heat and stir in Parmesan and parsley. Serve hot, topped with more parsley, if desired.

Nutrition Facts

about 1 cup
160 calories; protein 7.4g; carbohydrates 14.6g; dietary fiber 4.4g; sugars 6.3g; fat 8.1g; saturated fat 2.5g; cholesterol 9.8mg; vitamin a iu 690.1IU; vitamin c 51mg; folate 41.2mcg; calcium 139.8mg; iron 1.3mg; magnesium 25.4mg; potassium 388.9mg; sodium 256.3mg.

1/2 starch, 1/2 vegetable, 1/2 high-fat protein, 1 fat