Cauliflower Rice Risotto Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
303 kcal
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Course
Dinner
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Cuisine
North American
Cauliflower Rice Risotto Recipe
Description
The recipe starts by sautéing finely minced onion in olive oil until translucent, then cooking the cauliflower rice in vegetable broth until softened. Two sauce options cater to different dietary preferences: a cheesy lemon cream sauce made with milk, white cheddar, Parmesan, salt, and lemon juice, and a dairy-free version blending vegetable broth, cashews or pine nuts, nutritional yeast, salt, and lemon juice. Both sauces are blended with cooked cauliflower to create a smooth, creamy base.
Fresh baby spinach is folded in at the end, wilting slightly before the sauce is added back into the pan and heated through. The resulting dish presents a creamy texture reminiscent of classic risotto, with a bright lemon tang and rich cheese or nutty flavors depending on the sauce choice.
This risotto can be served as a main vegetarian dish or a side, pairing well with a variety of proteins. The fresh spinach contributes a tender texture and color contrast, while the use of cauliflower keeps the dish light yet satisfying. Preparing your own cauliflower rice requires about two medium heads to yield 9 cups, or three bags of pre-riced cauliflower can be used for convenience.
Including shrimp like chili lime shrimp is mentioned as a serving suggestion in the notes for added protein and flavor variety. Adjust seasoning to taste and consider this recipe for a flavorful, lower-carb alternative to rice-based risotto.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely minced
- 36 ounces cauliflower rice
- 1 cup vegetable broth
- 5 ounces baby spinach
Option #1: Cheesy Lemon Cream Sauce
- 1 cup milk whole
- 1 cup White Cheddar Cheese
- ¼ cup Parmesan Cheese grated
- 1 teaspoon salt sea salt
- lemon juice of 1
Option #2: Dairy-Free Lemon Cream Sauce
- 1 ½ cups vegetable broth
- 1 cup cashews raw or pine nuts
- 1 tablespoon nutritional yeast
- 1 teaspoon salt sea salt
- lemon juice of 1
Instructions
- Heat the oil in a large frying pan over medium heat. Add the onion and cook until it is transparent, about 3-4 minutes. Add the cauliflower and broth and bring to a boil. Cook the cauliflower uncovered, stirring occasionally, until it is soft, about 8 minutes. Remove the pan from the heat.
- If you're using the Cheesy Lemon Cream Sauce:Remove 2 cups of cauliflower from the pan and add it to your blender with the milk. Blend on high until smooth. Add the cheddar, parmesan, sea salt, and lemon juice and blend again until the cheese has melted.
- If you're using the Dairy-Free Lemon Cream Sauce:Remove 2 cups of cauliflower from the pan and add it to your blender with the vegetable broth, cashews, nutritional yeast, sea salt, and lemon juice and blend on high until smooth.
- Add the spinach to the cauliflower rice and put the pan back on the heat. Let the spinach wilt and then pour in the sauce you made and let it heat through.
Notes
- Use about two medium heads of cauliflower or 9 cups of riced cauliflower if making your own.
- Pre-packaged cauliflower rice can be substituted using three bags for convenience.
- Adding chili lime shrimp as a topping is an option for added protein and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the cheesy risotto | |
| Calories | 303kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 17g | 34% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 41mg | 14% |
| Sodium | 1240mg | 52% |
| Potassium | 1163mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 3890IU | 78% |
| Vitamin C | 149mg | 166% |
| Calcium | 435mg | 44% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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