Cauliflower Risotto (no heavy cream!)
This delicious Cauliflower Risotto is made with parmesan, cream cheese and piled high with seasonings! This one pan meal is low carb, gluten free and ready in under 30 minutes!
Ingredients
- 4 heaping cups riced cauliflower fresh is best, see notes below for frozen
- 3 tablespoons butter reserve 1 tblsp for the end
- 2 tablespoons minced garlic
- 1 cup good quality broth bone, chicken, vegetable all work
- 1/4 cup dry white wine
- 2 ounces cream cheese
- 1/2 cup grated parmesan or Asiago cheese
- 1/2 tbsp Italian seasoning
- 1/2 teaspoon salt and pepper to taste
Instructions
- In a large, deep skillet melt 2 tablespoons of butter over medium heat. Add the minced garlic and saute until fragrant. Add the cauliflower and saute 2 minutes.
- Pour in the broth and bring the mixture to a simmer, uncovered, stir occasionally. When the liquid has reduced by half pour in the wine and allow the mixture to simmer until almost all of the liquid has evaporated. (This takes about 8-10 minutes)
- When most of the liquid is gone stir in the cream cheese, shredded cheese, butter and spices. Stir just until the cheeses and butter have melted. Serve immediately.
Notes
While frozen cauliflower will work in this recipe, it doesn't yield the best results. Frozen cauliflower rice will produce a lot more moisture, so this dish will take longer. Also, because it is already riced so finely, the texture will more closely resemble grits than rice based risotto.
Net carbs 4.3 g per serving
Nutrition
Serving: 1 cupCalories: 208kcalCarbohydrates: 6.4gProtein: 6.9gFat: 16.7gCholesterol: 45mgSodium: 680mgFiber: 2.1gSugar: 2.6g
Tried this recipe?Let us know how it was!