Description
A new way to enjoy risotto.
Ingredients
Scale
- 1 bag fresh, riced cauliflower (frozen is okay, too) 1 onion, diced small
- 1 clove garlic, minced
- 1/4 cup dry white wine
- 1 tsp extra virgin olive oil
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese, grated
- 8 oz fresh mushrooms
- 8 oz fresh broccolini
- 2 tbsp extra virgin olive oil, salt, and pepper to taste
Instructions
- Toss mushroom and broccolini with olive oil and season with salt and pepper. Roast at 400 degrees until brown and toasty.
- While the veggies are roasting, add the onion, garlic, and oil to a pot, and saute until tender. Add white wine and simmer for 3 min.
- Toss in the riced cauliflower and allow to cook until soft, stirring occasionally.
- Stir in heavy cream and parmesan and stir until creamy—season with salt and pepper to taste.
- Serve the risotto with the roasted veggies on top.