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.
Servings: 4 servings
- 18 oz cauliflower chopped
- 1 1/2 tbsp olive oil
- 2 tsp garlic chopped
- 2 oz onion chopped
- 6 oz crimini mushrooms sliced
- 2 tsp white wine
- 2 oz green peas
- 1 tsp thyme
- 2 1/2 tbsp heavy cream
- 0.25 oz shredded parmesan cheese
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1/4 cup unsalted chicken broth
- 4 fl oz milk
- 1 tsp traditional Dijon mustard
- 1 tbsp parsley chopped
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.
Serving: 1serving | Calories: 169kcal | Carbohydrates: 14g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 284mg | Potassium: 688mg | Fiber: 4g | Sugar: 6g | Vitamin A: 455IU | Vitamin C: 68mg | Calcium: 113mg | Iron: 1mg