Risotto is an Italian rice dish cooked with broth until it reaches a creamy consistency. The creamy risotto texture comes from the starches that the rice releases slowly over the cooking process, which takes about 45 minutes of continuous stirring. Making a risotto with cauliflower risotto saves us time, and lots of carbs. It’s also a great way to use whatever extra cauliflower rice you might have already prepared.

PREP TIME: 30 mins
COOK TIME: 5 mins
TOTAL TIME: 35 mins
SERVINGS: 4

Ingredients

1 medium size cauliflower, shredded into rice

2 tablespoons unsalted butter

4 oz Parmesan cheese, grated

8 oz mushrooms, cleaned and sliced

8 cherry tomatoes, cut in half (optional)

1 tablespoon olive oil

1 teaspoon dried thyme

1/4 cup of white wine

Salt and black pepper, to taste

Lemon zest

Chili flakes, to taste

Method

1. Heat the olive oil in a large sauté pan over medium heat and cook the shallots for 2 minutes.

2. Add the garlic and mushrooms and half the butter. Cook for a few minutes, stirring occasionally until the mushrooms are brown.

3. Add the cauliflower rice in one layer. Add the wine and stir. Cook for 2 minutes, adding all the dry seasonings, and then cook until the rice becomes tender, 3 to 5 minutes.

4. Add the cheese and the other half of the butter, lemon zest (to taste), and stir thoroughly. Lower the heat and cover for one minute.

5. Serve and garnish with chopped fresh herb of your choice (tarragon is great!)

Simple Variation: Pesto Cauliflower rice

Instead of butter, just add 2 tablespoon of prepared pesto of your choice.

What to serve it with

Check out our air fryer Salmon recipe, which goes perfectly well with any variation of the above!