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Cauliflower Rice Risotto

This cauliflower rice risotto is creamy, savory, and finished with parmesan, garlic, butter, and optional vegetables for an easy side dish ready in about 15 minutes.

Prep Time2

Cook Time13

Total Time15

Course: Dinner, Side Dish

Cuisine: American

Servings:

Calories: 208kcal

Author: Davinah

Equipment

Garlic Press

Ingredients

1 lb riced cauliflower fresh or frozen cauliflower rice
3 tbsp butter salted or unsalted
3 cloves Garlic minced
1 cup broccoli florets cut into very small chunks
1/4 cup green onions thinly sliced, keep the green tips to use as a garnish
1 1/4 cup Organic Heavy Whipping Cream
3/4 cup Parmesan Cheese grated, fresh from the refrigerated section of the market
1/4 tsp Natural Ancient Sea Salt optional, you can add this to taste

Instructions

Bring a medium skillet to medium heat.
Add salted butter, garlic, broccoli florets, and green onions to the skillet and cook until the broccoli pieces start to turn bright green (~3 minutes).
Add the riced cauliflower to the skillet and continue to cook until the riced cauliflower is almost tender (~4 minutes).
Add remaining ingredients and stir until the parmesan cheese is well incorporated.
Lower the heat so that the rice does not stick and cook until the cauliflower rice, cream and cheeses are creamy and tender. Turn off the heat.

Notes

Cook off extra moisture first: Sauté the cauliflower rice for a few minutes before adding the cream so the risotto stays creamy instead of watery.
Keep add-ins small: If you use broccoli, asparagus, or peas, cut them small so the dish keeps a risotto-style texture.
Use freshly grated parmesan: It melts more smoothly and gives the sauce a creamier finish.
Change the vegetable if you like: Broccoli, asparagus, or peas all work well here.
Add more traditional risotto flavor: Stir in a small splash of white wine before adding the cream.
Serve right away: This cauliflower risotto has the best texture while it is still hot and creamy.

Nutrition