Cauliflower Risotto

Craving something rich but you don’t want to blow your diet? Try cauliflower rice risotto.
With fewer carbs and calories is the perfect way to satisfy your risotto cravings.

Recipe tips

To save time and space, feel free to use pre-riced cauliflower. If possible, buy fresh riced cauliflower rather than frozen. The extra moisture from the freezer will give a mushy consistency to the rice rather than the grain-like texture that we’re trying to achieve.

This recipe does require a little extra time and love. However, I promise that it’s well worth the effort! For a complete meal, you can serve this cauliflower risotto with a protein, such as baked chicken breasts or grilled shrimp.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes 

Equipment

• Food processor (optional)
  

Ingredients

• 1 medium head cauliflower or 1 pound pre-riced cauliflower

• 1.5 tablespoons unsalted butter

• 1 cup sliced leeks washed well

• 1/2 cup diced shallot

• 2 cloves garlic minced

• 1/4 teaspoon kosher salt

• 2 tablespoons fresh thyme 

• 1/4 cup dry white wine optional

• 2 cups vegetable stock

• 1 tablespoon lemon juice

• 1/2 cup grated parmesan cheese

Instructions

1. If using a fresh head of cauliflower the first step is to make your cauliflower rice. Using a knife, separate the cauliflower florets from the stem and leaves. Place the florets in a food processor and pulse until you get a small rice-like texture. Transfer cauliflower rice into a bowl and set aside. Buy fresh cauliflower rice at the store for a doupe. 

2. Next, heat a medium-sized sauté pan over medium heat. Add 1 tablespoon of butter into the pan and allow it to melt. Once the butter is melted, add the leeks, shallot, and garlic into the pan. Cook the vegetables until shallots start to become translucent, about 10 minutes. At this time add the riced cauliflower, salt and fresh thyme leaves. Cook the mixture for another 5 or so minutes. 

3. Add the white wine into the pan and allow it to dissolve into the rice. Once the wine has been fully absorbed, start to stir in the vegetable stock 1/2 cup at a time, allowing the stock to completely be absorbed before adding the next 1/2 cup.

4. Once the last of the vegetable stock has be absorbed into the rice, remove the skillet from the heat. Stir the lemon juice, remaining butter, and parmesan cheese into the rice. Continue to stir until the butter and cheese are fully melted. 

5. Garnish with fresh thyme leaves or fried leeks (see below) and enjoy! Store leftover risotto in the fridge for up to 3-4 days. 

Notes

Nutrition Facts

Servings: 4 | Serving size: 1 cup | Calories per serving: 170 
8g fat (5g saturated), 17mg cholesterol, 356mg sodium, 18g carbs, 4g fiber, 8g sugar, and 6g protein

Pro tip: To make a show-stopping garnish, slice extra leeks thinly in long strips. Fry these strips in 1-inch of oil in a shallow pan over medium-high heat until they become golden brown. Allow the leeks to cool on a paper towel. Use as a garnish for this risotto or other dishes