Cauliflower Rice Risotto Food
CREAMY KETO CAULIFLOWER RISOTTO
Mushrooms, cauliflower, heavy cream, and Parmesan cheese combine in this creamy low-carb risotto, perfect as a side dish or even as a main dish.
Provided by Fioa
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 29m
Yield 4
Number Of Ingredients 10
Steps:
- Melt ghee in a skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender, about 3 minutes.
- Stir heavy cream, Parmesan cheese, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 11.8 g, Cholesterol 91.2 mg, Fat 29.8 g, Fiber 4.2 g, Protein 12.1 g, SaturatedFat 18.3 g, Sodium 653.1 mg, Sugar 4.7 g
CAULIFLOWER RISOTTO
Risotto is an Italian term describing a unique way to cook rice. Basically, the rice is cooked in broth or another liquid until it and the liquid swell to a creamy union. With this version of risotto, I use the same cooking method with cauliflower rice, thereby subtracting the calories and the carbs you'd get from rice.
Provided by Rocco DiSpirito
Categories HarperCollins Risotto Wheat/Gluten-Free Dinner Garlic Cauliflower Parmesan Quick and Healthy Quick & Easy Healthy
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and sweat until translucent, about 4 minutes.
- Add the cauliflower and vegetable stock and cook until the cauliflower is softened and enough liquid has evaporated to make the mixture creamy, about 10 minutes.
- Stir in the Parmesan and let sit 5 minutes to thicken. Finish by stirring in the chives.
CAULIFLOWER "RISOTTO" WITH SNAP PEAS AND MUSHROOMS
When the cauliflower risotto trend started, I was the first in line to buy a ticket and hop on the train. I keep bags of cauliflower rice in my freezer, and whenever I need a quick side dish, especially on a weeknight, I saute it in a skillet with a little butter. For something a little more special, I like to cook it in the style of "risotto," like this. It gets creamy and, while not exactly like the real thing, it certainly does the trick.
Provided by Katie Lee Biegel
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Reserve 4 cups for this recipe and save any leftovers for another use.
- In a large skillet over medium heat, melt 3 tablespoons of the butter with the garlic. Stir in the mushrooms and cook until browned, 5 to 7 minutes. Remove and discard the garlic, then season the mushrooms with salt and pepper.
- Increase the heat to medium-high and stir in the cauliflower. Saute for 1 to 2 minutes. Add 1 cup of the broth and simmer until the liquid has mostly evaporated, 1 to 2 minutes.
- Stir in the sugar snaps, remaining broth and salt to taste. Add pea shoots. Simmer until the liquid is almost gone, 3 to 4 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter and half of the cheese, stirring until the cheese has melted. Adjust seasonings. Stir in the remaining cheese. Serve hot.
CAULIFLOWER RICE RISOTTO
My husband is on a diet this Valentine season and I wanted to make him a healthy, but still tasty meal and this is what I came up with for a side!
Provided by EarlsWife
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam cauliflower on stove top or in microwave until desired softness is reached. (Not too soft!).
- Meanwhile, in the bottom of a heavy pot, saute onion until just starting to brown.
- Add garlic and cook about 30 more seconds.
- Pour chicken broth over saute and add Neufchatel cheese. Heat until cheese is completely melted.
- Add steamed cauliflower to creamy sauce and mix to combine.
- Salt to taste.
- At the end you can add any other steamed veggies of your choosing!
Nutrition Facts : Calories 180.6, Fat 11.9, SaturatedFat 7.5, Cholesterol 41.2, Sodium 417.9, Carbohydrate 8.4, Fiber 2.7, Sugar 3, Protein 11.3
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