Products used in this recipe
Italian Cauliflower Rice Risotto
Yield: 8 Servings (10 oz. each)
Yield: 8 Servings (10 oz. each)
A lightened-up version for your carb-conscious and vegetarian customers with all the flavor and creamy texture of the traditional version. You’ll still have to stir it—but it’s totally worth it.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Riced Cauliflower 6/2.5lb | 40 oz. | 1 bag |
| Olive oil | 1 fl. oz. | |
| Onion, finely chopped | 6 oz. | |
| Garlic, minced | 1 Tbsp. | |
| Arborio rice | 1 cup | |
| White wine | 4 fl. oz. | |
| Vegetable broth, heated | 32 fl. oz. | |
| Parmesan, grated | 1/2 cup | |
| Butter | 1 oz. | |
| Salt | to taste | |
| Pepper | to taste | |
| Basil, fresh, chopped | as garnish |
Preparation Instructions:
- Step 1
- Thaw cauliflower rice and drain any excess moisture. Set aside.
- Step 2
- In a large sauce pan, heat the olive oil over medium heat. Add the onion and sauté until softened. Stir in garlic. Add the rice to the pan and stir to coat the grains until rice becomes slightly translucent. Add wine, and continue to stir until it has been absorbed by the rice. One ladle at a time, begin adding the heated broth to the pan. Stir continuously and allow each ladleful of broth to be absorbed before adding the next. Continue until rice is cooked and has reached a creamy consistency. Stir in the cauliflower rice and heat through. Remove from the heat and stir in the Parmesan and butter. Season to taste with salt and pepper.
- Step 3
- Serve immediately garnishing with fresh basil and additional Parmesan cheese.
