CAULIFLOWER CHEESE RISOTTO RECIPES

CHEESY CAULIFLOWER RISOTTO WITH BACON RECIPE | ALLRECIPES

Cheesy Cauliflower Risotto with Bacon Recipe | Allrecipes image

Incredibly creamy and delicious alternative to your regular rice risotto. You'd never know this is cauliflower! Plus...who doesn't love bacon! Also gluten free.

Provided by Dads That Cook

Categories Meat and Poultry Pork

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

4 bacon strips, diced
1 cup diced baby bella mushrooms
½ white onion, diced
3 cloves garlic, minced
1 (16 ounce) package frozen riced cauliflower
1 cup chicken stock
1?½ cups grated Parmesan cheese
1 cup heavy cream

Steps:

Heat a large saucepan over medium-high heat. Add bacon and cook until crisp, 6 to 8 minutes. Remove bacon using a slotted spoon and transfer to a small bowl.
Add mushrooms, onion, and garlic to the bacon fat. Saute until softened and lightly browned, about 5 minutes. Add cauliflower rice and chicken stock and mix well. Let simmer until cauliflower rice has absorbed most of the stock, about 5 minutes.
Stir in Parmesan cheese and heavy cream; mix well. Pulse a few times using an immersion blender to break down any large pieces. Cook until heated through, about 5 minutes. Stir in about 3/4 of the cooked bacon. Transfer risotto to a serving bowl and top with the remaining bacon.

Nutrition Facts : Calories 282 calories, CarbohydrateContent 6.6 g, CholesterolContent 79.7 mg, FatContent 23.1 g, FiberContent 1.9 g, ProteinContent 13.2 g, SaturatedFatContent 13.4 g, SodiumContent 675.9 mg, SugarContent 0.6 g

CAULIFLOWER RISOTTO RECIPE | EATINGWELL

Cauliflower Risotto Recipe | EatingWell image

Cauliflower rice stands in for arborio in this recipe that's not only lower in carbs than traditional risotto, but also way faster and easier to make! In just 20 minutes you'll have a flavorful and healthy vegetable side to go with dinner.

Provided by Carolyn Casner

Categories Low-Calorie Cauliflower Side Dish Recipes

Total Time 20 minutes

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
½ cup sliced shallot (about 1 large)
4 cups cauliflower rice, fresh or frozen (thawed)
½ teaspoon ground pepper
¼ teaspoon salt
¾ cup low-sodium chicken broth
¼ cup dry white wine
2 teaspoons cornstarch
½ cup grated Parmesan cheese
2 tablespoons chopped fresh herbs, such as chives, parsley or basil
1 tablespoon butter

Steps:

Heat oil in a large skillet over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add cauliflower rice, pepper and salt; cook until softened, stirring occasionally, 3 to 6 minutes.
Whisk broth, wine and cornstarch in a small bowl and add to the pan. Cook, stirring, until the liquid is creamy and thick, 2 to 3 minutes more. Remove from heat and stir in Parmesan, herbs and butter.

Nutrition Facts : Calories 200.4 calories, CarbohydrateContent 11.1 g, CholesterolContent 16.2 mg, FatContent 13 g, FiberContent 2.3 g, ProteinContent 6.4 g, SaturatedFatContent 4.4 g, SodiumContent 368 mg, SugarContent 2.9 g

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