Easy Creamy Cauliflower Risotto
Ingredients
The base
-
15
oz
riced cauliflower
-
1
cup
chopped mushrooms
-
½
cup
chopped white onion
-
3
cloves
garlic
The liquids
-
¼
cup
dry white wine
-
½
cup
chicken or vegetable broth
-
2
tablespoons
heavy whipping cream
-
½
lemon
juice
The finish
-
2
cups
fresh spinach
-
¼
cup
Parmesan Reggiano cheese
The seasoning
-
2
tablespoons
butter
-
salt and pepper
to taste
Instructions
- Heat a pan on medium-high heat and add the butter.
- Once melted, add the chopped mushrooms and onions, sauté until translucent.
- Add the minced garlic and stir.
- Lower the heat to medium and add the riced cauliflower, stirring to coat.
- Add the white wine, broth, salt, and pepper, then stir.
- Cover the pan and simmer for 10 minutes until the cauliflower is tender.
- Remove the lid and stir in the cream, lemon juice, Parmesan cheese, and spinach until well combined and the cheese melts.
Nutrition Facts (estimated)
Servings
4
Calories
167
Total fat
7g
Total carbohydrates
9g
Total protein
7g
Sodium
20mg
Cholesterol
20mg
You might also like