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.
Recipe information
Yield
Makes 4 servings
Ingredients
2
2
3
1½
3
¼
Need to make a substitution?
Preparation
Step 1
In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice.
Step 2
Heat the olive oil in a large skillet over medium heat. Add the garlic and sweat until translucent, about 4 minutes.
Step 3
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.
Step 4
Stir in the Parmesan and let sit 5 minutes to thicken. Finish by stirring in the chives.
Nutrition Per Serving
