Cauliflower ‘Risotto’
Ingredients:
- 1 head Cauliflower riced
- 2 tbsp Olive Oil
- 2 tbsp Butter
- .5 c Onions finely chopped
- 1 c Parmesan Cheese grated
- 2 cloves Garlic minced or pressed
- .5 c White Wine dry
- .5 c Heavy Cream
- 1 c Vegetable Broth
- 0.50 c Fresh Parsley roughly chopped
- 1 tsp Sea Salt
- .25 tsp Ground Black Pepper
Instructions:
- Heat olive oil in a large skillet over high heat. Add the onion and cauliflower, stirring, until the onion is translucent, about 3 minutes.
- Add the garlic and cook, stirring, 2 minutes.
- Add the wine and cook, stirring, until evaporated, 1 to 2 minutes.
- Add the broth, heavy cream, and 1 teaspoon salt; Bring to a boil then add the butter, cheese and parsley, stirring vigorously until the risotto is creamy, 1 to 2 minutes.
Nutrition
Calories: 390kcal | Carbohydrates: 12g | Protein: 13g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 73mg | Sodium: 1308mg | Potassium: 614mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1440IU | Vitamin C: 85.3mg | Calcium: 371mg | Iron: 1.5mg
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