Cauliflower Risotto
Creamy and delicious Cauliflower Risotto -- a lighter and healthier option to traditional rice based risotto but with the same delicious flavors.
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Ingredients
- 4 cups Grated Cauliflower (About 1 medium-large cauliflower grated on a box grater)
- 1 large Onion, finely chopped
- 2 Garlic cloves, finely mined
- ½ cup Green Peas, fresh or frozen
- 2 tbsp Olive oil
- ½ cup Vegetable broth/ stock
- ¼ cup Heavy cream (optional)
- 2 tbsp Parmesan cheese, grated
- ¼ tsp Red Chili flakes
- 1 tsp Lemon zest
- To taste Salt & Pepper
- 2 tbsp Parsley, finely chopped
Instructions
- Heat oil in a large saute pan. Add crushed red chili flakes, onion and garlic. Cook till the onions turn translucent, about 3~4 minutes.
- Next add the grated cauliflower and saute for 3~4 minutes.
- Stir in the stock and simmer the mixture until cauliflower is completely cooked through, about 8~10 minutes.
- Next add the heavy cream and simmer till the mixture thickens slightly. Stir in the green peas and cook for a few minutes.
- Finally add salt and pepper, Parmesan cheese and lemon zest. Sprinkle with chopped parsley and serve hot!!
Notes
- Cauliflower rice is easy to make at home. Simply use a big side of the box grater. Or chop into florets and process in a food processor until fine.
- Store bought cauliflower rice is a great substitute to expedite the cooking process. If using frozen rice, there is no need to thaw, simply add it to the hot pan.
- Add veggies like carrot, spinach or mushroom to add color and flavor to the dish.
- Parsley adds nice herby freshness to the dish.
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