Dinner
Cauliflower Risotto
Creamy cauliflower risotto melts on the tongue with buttery richness and a bright finish of fresh herbs, while Parmesan adds a savory depth that lingers.
- Total
- 29 min
- Prep
- 20 min
- Cook
- 9 min
- Serves
- 4
Nutrition per Serving
- Calories
- 200
- Protein
- 6g
- Carbs
- 11g
- Fat
- 13g
- Fiber
- 2g
- Sugar
- 3g
- Sodium
- 368mg
Ingredients
- 2 tbsp extra-virgin olive oil
- 1/2 cup sliced shallot (about 1 large)
- 4 cup cauliflower rice, fresh or frozen (thawed)
- 1/2 tsp ground pepper
- 1/4 tsp salt
- 3/4 cup low-sodium chicken broth
- 1/4 cup dry white wine
- 2 tsp cornstarch
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh herbs, such as chives, parsley or basil
- 1 tbsp butter
Instructions
- 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.