Cauliflower Risotto Recipe

Our cauliflower risotto recipe makes a great gluten-free alternative to regular risotto. It calls for simple ingredients and can be ready in just 25 minutes.

cook TIME 20 mins
prep TIME 5 mins
total TIME 25 mins

Course: Side DishCuisine: Italian

Servings: 4 servings

Calories: 169 kcal

Author: Luna Regina

Ingredients (16)

18 oz cauliflower chopped
6 oz crimini mushrooms sliced
2 oz green peas
0.25 oz shredded parmesan cheese
1 1/2 tbsp olive oil
2 oz onion chopped
4 fl oz milk
2 1/2 tbsp heavy cream
1/4 cup unsalted chicken broth
2 tsp white wine
2 tsp garlic chopped
1 tsp thyme
1/4 tsp salt
1/4 tsp ground pepper
1 tsp traditional Dijon mustard
1 tbsp parsley chopped

INSTRUCTIONS

Heat 1 1/2 tbsp olive oil over a medium heat. Add 2 tsp garlic, 2 oz onion, and 6 oz crimini mushrooms and cook for about 4 minutes.

Pour the 2 tsp white wine into the pan and stir often until there is no liquid remaining.

Add 18 oz cauliflower and 2 oz green peas to the pan. Stir occasionally for another 2 minutes.

Add 1 tsp thyme, 2 1/2 tbsp heavy cream, 0.25 oz parmesan cheese, 1/4 tsp salt, 1/4 tsp ground pepper, 1/4 cup unsalted chicken broth, 4 fl oz milk, and 1 tsp Dijon mustard to the pan. Reduce to a simmer and cook for 10 minutes.

Garnish with 1 tbsp chopped parsley.

Transfer the food to serving bowls. Serve warm.

Nutrition