5.0 from 120 votes
Cauliflower Rice Risotto Recipe
Prepare to be surprised by this healthier and insanely creamy cauliflower rice risotto! Made with sauteed riced cauliflower and a lusciously smooth, healthy cauliflower cream sauce (dairy-free or regular, your choice!) It has a delicious zesty and cheesy flavor and is finished off with some nutritious spinach. It's a super simple and breezy recipe that everyone will love!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 303 kcal
Course:
Dinner
Cuisine:
North American
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 whole milk
- 1 cup White Cheddar Cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon sea salt
- Juice of 1 lemon
Option #2: Dairy-Free Lemon Cream Sauce
- 1 ½ cups vegetable broth
- 1 cup raw cashews or pine nuts
- 1 tablespoon nutritional yeast
- 1 teaspoon sea salt
- Juice of 1 lemon
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.
Cup of Yum
Notes
- We like to use three bags of Mann's Cauliflower Rice to make this recipe.
- If you'd like to make your own cauliflower rice, you'll need 9 cups of riced cauliflower. You'll need about 2 medium heads of cauliflower.
- The shrimp you see in the photos are these chili lime shrimp.
Nutrition Information
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
Monounsaturated Fat
6g
Cholesterol
41mg
(14%)
Sodium
1240mg
(52%)
Potassium
1163mg
(33%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
3890IU
(78%)
Vitamin C
149mg
(166%)
Calcium
435mg
(44%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 303
% 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.