Creamy Cauliflower Risotto

This vegetarian “risotto” is carb-friendly, as we’ve swapped out the traditional rice with riced cauliflower. This is simple enough for a quick weeknight dinner, or dress it up for entertaining with a dollop of Almond Parmesan Cream. 

Total time: 30 minutes
Servings: 4
Serving size: about 1/2 cup

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INGREDIENTS

Risotto

• 1 tablespoon butter

• 1/2 cup chopped onion

• 1/2 teaspoon Italian herb seasoning blend

• 1 (12-oz.) package fresh riced cauliflower or cauliflower crumbles

• 1/2 cup vegetable or chicken broth

• 3 tablespoons white wine

• 1/2 teaspoon garlic salt, or to taste

• 2 oz. light cream cheese (Neufchatel)

• 1/2 cup coarsely shredded zucchini

• 1/4 cup grated Parmesan cheese

• 1/2 cup Mariani Slivered Almonds, toasted

Almond Parmesan Cream

• 1/2 cup Mariani Slivered Almonds

• 1/3 cup water

• 1/4 cup grated Parmesan cheese

• 3 tablespoons lightly packed fresh basil leaves

• Garlic salt to taste

INSTRUCTIONS

1. Melt butter in a very large nonstick skillet set over medium heat. Add onion and herbs and cook for 10 minutes or until very soft and golden brown, stirring frequently. Stir in cauliflower and cook for 5 minutes more. 

2. Push cauliflower to the side of the skillet and add broth, wine, garlic salt and cream cheese. Break up the cream cheese with the back of a spoon and cook over low heat until soft and almost fully melted. 

3. Stir into cauliflower, then stir in zucchini. Cook for a few minutes more or until very hot and excess liquid has almost cooked off. Stir in Parmesan and cook for 1 minute more. Sprinkle with almonds and serve immediately. Top with a spoonful of Almond Parmesan Cream, if desired. 

TIPS:

• If serving with Almond Parmesan Cream, prepare ahead of the risotto. It will keep for one day tightly covered in the refrigerator. 

• Garnish with fresh basil and freshly ground pepper for extra flavor and an attractive presentation. 

• If mixture becomes too thick before serving, just stir in a bit more broth.

• Add cubed, cooked chicken, Italian turkey sausage or ham to make this a main dish. 

Nutritional Analysis Per Serving (without Almond Cream)

Calories: 200, Total Fat: 15g, Saturated Fat: 6g, Monounsaturated Fat: 6,675g, Polyunsaturated Fat: 2.036g, Cholesterol: 25mg, Sodium: 410mg, Carbohydrates: 12g, Dietary Fiber: 4g, Protein: 9g, Vitamin D:0mcg (0%), Calcium: 130mg (10%), Iron: 1mg (8%), Potassium: 470mg (10%) 

Nutritional Analysis Per Serving (with Almond Cream)

Calories: 320, Total Fat: 24g, Saturated Fat: 7g, Monounsaturated Fat: 11.6g, Polyunsaturated Fat: 3.783g, Cholesterol: 30mg, Sodium: 500mg, Carbohydrates: 15g, Dietary Fiber: 5g, Protein: 13g, Vitamin D: 0mcg (0%), Calcium: 210mg (15%), Iron: 2mg (10%), Potassium: 580mg (10%)

Yield: 4

Author: Patty Mastracco

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Creamy Cauliflower Risotto

This vegetarian “risotto” is carb-friendly, as we’ve swapped out the traditional rice with riced cauliflower. This is simple enough for a quick weeknight dinner, or dress it up for entertaining with a dollop of Almond Parmesan Cream.

total time: 30 Mins

ingredients:

Risotto

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 teaspoon Italian herb seasoning blend
• 1 (12-oz.) package fresh riced cauliflower or cauliflower crumbles
• 1/2 cup vegetable or chicken broth
• 3 tablespoons white wine
• 1/2 teaspoon garlic salt, or to taste
• 2 oz. light cream cheese (Neufchatel)
• 1/2 cup coarsely shredded zucchini
• 1/4 cup grated Parmesan cheese
• 1/2 cup Mariani Slivered Almonds, toasted

Almond Parmesan Cream

• 1/2 cup Mariani Slivered Almonds
• 1/3 cup water
• 1/4 cup grated Parmesan cheese
• 3 tablespoons lightly packed fresh basil leaves
• Garlic salt to taste

instructions:

How to cook Creamy Cauliflower Risotto

1. Melt butter in a very large nonstick skillet set over medium heat. Add onion and herbs and cook for 10 minutes or until very soft and golden brown, stirring frequently. Stir in cauliflower and cook for 5 minutes more.
2. Push cauliflower to the side of the skillet and add broth, wine, garlic salt and cream cheese. Break up the cream cheese with the back of a spoon and cook over low heat until soft and almost fully melted.
3. Stir into cauliflower, then stir in zucchini. Cook for a few minutes more or until very hot and excess liquid has almost cooked off. Stir in Parmesan and cook for 1 minute more. Sprinkle with almonds and serve immediately. Top with a spoonful of Almond Parmesan Cream, if desired.

tips

If serving with Almond Parmesan Cream, prepare ahead of the risotto. It will keep for one day tightly covered in the refrigerator.  Garnish with fresh basil and freshly ground pepper for extra flavor and an attractive presentation.  If mixture becomes too thick before serving, just stir in a bit more broth. Add cubed, cooked chicken, Italian turkey sausage or ham to make this a main dish.

Without Almond Cream:

Calories

200

Fat

15g

Sat. Fat

6g

Monounsaturated Fat

6.675g

Polyunsaturated Fat

2.036g

Cholesterol

25mg

Sodium

410mg

Carbs

12g

Dietary Fiber

4g

Protein

9g

Vitamin D

0%

Calcium

10%

Iron

8%

Potassium

10%

With Almond Cream:

Calories

320

Fat

24g

Sat. Fat

7g

Monounsaturated Fat

11.6g

Polyunsaturated Fat

3.783g

Cholesterol

30mg

Sodium

500mg

Carbs

15g

Dietary Fiber

5g

Protein

13g

Vitamin D

0%

Calcium

15%

Iron

10%

Potassium

10%

Created using The Recipes Generator