Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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


Read the full recipe after the video.

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

about 1 cup
200 calories; protein 6.4g; carbohydrates 11.1g; dietary fiber 2.3g; sugars 2.9g; fat 13g; saturated fat 4.4g; cholesterol 16.2mg; vitamin a iu 491IU; vitamin c 44.5mg; folate 9.3mcg; calcium 119.4mg; iron 0.8mg; magnesium 10.8mg; potassium 143.1mg; sodium 368mg.

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