Cauliflower Risotto

This Cauliflower Risotto is a delicious low carb twist on risotto. Creamy, cheesy, and guilt-free!

Cauliflower Risotto

I’m a huge fan of risotto. I mean who isn’t? Creamy, carby goodness that’s easy to customize with whatever you have in your fridge! But I’d be lying if I said traditional risotto doesn’t have its drawbacks.

For one, it takes forever to make. You’ve got to slowly add the broth over the course of 30 or so minutes, meaning you’ve got to be hovering over the stove for the entire cooking time.

But even more so, traditional risotto isn’t all that healthy. It’s virtually all carbs and fat, without much in terms of healthy nutrients. So today we’re lightening it up and swapping out the risotto rice for cauliflower rice!

To make this Cauliflower Risotto you’ll need:

• 1 head of cauliflower
• 1 Tbsp olive oil
• 2 Tbsp chopped shallot
• 1 clove garlic, minced
• 1 cup vegetable broth
• ½ cup grated parmesan
• ¼ cup heavy cream
• Salt and pepper, to taste
• Optional: asparagus

Kitchen tools you may find useful:

• Food processor
• Large saute pan
• Wooden spatula
• Measuring cups and spoons

We’re making a really basic version of risotto with this Cauliflower Risotto, but you can easily flavor it up and add fun ingredients to mimic your favorite risottos (like Lemon Basil Risotto, Gorgonzola Risotto, or Creamy Mushroom Risotto!) I threw in some sautéed asparagus because it’s spring and therefore prime asparagus season.

But I digress; making this Cauliflower Rice Risotto is pretty simple! Process your cauliflower into “rice” using either a food processor or a box grated. Simmer the cauliflower rice in a flavorful broth mixture just until it’s tender.

Then there’s the secret to even creamier (yet still healthy) risotto. We’ll puree a bit of the cauliflower then stir it back in with the rest. This will help glue everything together and give the impression of creaminess (without needing to add a quart of heavy cream!)

Stir in your parmesan and cream, season with salt and pepper, and mix in your optional extras. That’s it, friends. Low carb Cauliflower Risotto coming your way!

More cauliflower recipes:

• Cauliflower Pizza Crust
• Mashed Cauliflower
• Cauliflower Copycat Chipotle Rice
• General Tso’s Cauliflower
• Whole Roasted Cauliflower
• Crockpot Creamy Cauliflower Soup
• Sticky Garlic Cauliflower
• Cauliflower Casserole
• Mexican Cauliflower Rice

Cauliflower Risotto

This Cauliflower Risotto is a delicious low carb twist on risotto! Creamy, cheesy, and guilt-free!

5 from 1 vote

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Course: Dinner

Cuisine: Italian

Servings: 4 servings

20 minutes mins

Calories: 179

Author: Amanda Davis

Ingredients

• ▢ 1 head of cauliflower
• ▢ 1 Tbsp olive oil
• ▢ 2 Tbsp shallot chopped
• ▢ 1 clove garlic minced
• ▢ 1 cup vegetable broth
• ▢ ½ cup grated parmesan
• ▢ ¼ cup heavy cream
• ▢ Salt and pepper to taste
• ▢ Optional: asparagus

Instructions

• Rice the cauliflower by either blitzing chunks of it in a food processor or grating with a box grater.
• Heat oil in a large saute pan over medium, then add shallot and garlic. Cook until shallot is tender, then stir in riced cauliflower and vegetable broth. Cover and cook for 10 minutes, or until cauliflower is tender.
• Scoop about ¼ of the cauliflower mixture into a blender or food processor and puree until smooth and creamy. Drain excess water from the remaining ¾ of the cauliflower.
• Stir pureed cauliflower back into the cauliflower rice, along with the parmesan and heavy cream. Taste and add salt and pepper, as needed.
• Optionally stir in sauteed asparagus (or your favorite veggie) or a sauteed protein (like chicken).

Nutrition

Serving: 1serving | Calories: 179cal | Carbohydrates: 9g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 475mg | Potassium: 473mg | Fiber: 3g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 70mg | Calcium: 180mg | Iron: 0.8mg

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