Cauliflower Risotto
A low carb and gluten free version of risotto that is creamy and easy.
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 4 cups cauliflower rice
- 3/4 cup chicken broth
- 1/4 cup heavy cream
- 1/3 cup freshly grated parmesan cheese, plus additional for garnish
- 1 tsp finely chopped parsley
- ground black pepper
Instructions
- Add olive oil and garlic to a large skillet and bring to medium high heat. Cook garlic until lightly browned. Add in the cauliflower rice and cook a few minutes until cauliflower is about halfway cooked.
- Add chicken broth and cook cauliflower until tender (about 5 minutes). Most of the chicken broth should evaporate during the cooking but if you have a lot leftover, drain out broth until you have only about 3 tbsp of liquid left.
- Stir in heavy cream and cheese. Cook at a low simmer until sauce becomes uniform and cauliflower is evenly coated (about 2 minutes). Remove from heat. Garnish with parsley and black pepper. Top with additional freshly grated cheese before serving.
Serving: 0.25of recipe, Calories: 153kcal, Carbohydrates: 6.7g, Protein: 4.7g, Fat: 10.8g, Saturated Fat: 5.1g, Sodium: 384.1mg, Fiber: 2.7g, Sugar: 2g, NET CARBS: 4
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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