This Creamy Cauliflower Rice Risotto makes a very frequent appearance on our table, whether for any random night of the week or when we’re having over guests. It’s easy, delicious, and versatile. This dish is perfect as a side dish or a veggie-ful main.
Depending on what you’re serving, you can easily adapt this recipe to your needs by changing up the seasonings or the cheese. To take it a little further, you can also swap out the onion for any number of flavors such as shallot, leek, green onion, ramp, jalapeno, poblano, red bell pepper, and so on. Feel free to add in 12 ounces of mushrooms for some great umami flavor.
What You Need to Make Creamy Cauliflower Rice Risotto
Equipment
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Measuring Cups
- Large Sauté Pan or Skillet
- Rubber Scraper – Or other stirring utensil
Ingredients
- Onion – I use a Spanish Onion.
- Avocado Oil
- Garlic – You can either mince your own or use pre-minced. I buy the pre-minced garlic in bulk.
- Cauliflower Rice – I use 3 (12-ounce) bags. However, if you can only find 10 or 10.5 ounce bags at your store, that’s fine.
- Kosher Salt
- Ground White Pepper – You can use black pepper if that’s what you have. I’m just using white pepper in this recipe for the absence of color.
- White Wine – I usually use a Sauvignon Blanc / Fumé Blanc or Pinot Grigio / Gris.
- Chicken Broth or Stock – You could also use Vegetable Stock to keep it Vegetarian. Or, if you have the time and inclination, I recommend my Homemade Chicken+ Broth.
- Heavy Cream
- Parmesan Cheese
Getting Started with Making Creamy Cauliflower Rice Risotto
This Creamy Cauliflower Rice Risotto is pretty easy to make.
We’ll get started by chopping 1 large Onion and setting it aside. Then we’ll measure out 1 tablespoon of Minced Garlic, 1.5 cups White Wine, 1.5 cups Chicken Stock or Broth. You can also use Vegetable Stock to keep this dish vegetarian.
Then in a large sauté pan or skillet, we’ll heat 1.5 – 2 tablespoons of Avocado Oil over medium high heat and sauté our 1 chopped Onion until softened (about 6 – 8 minutes). Once the onion is soft, we can add in 1 tablespoon of Minced Garlic and cook it for another 30 – 60 seconds, until fragrant.
Next, you’ll add in 36 ounces Cauliflower Rice and break up any frozen clumps. After giving everything a good stir, you can mix in 1 teaspoon Kosher Salt and 1 teaspoon Ground White Pepper until thoroughly combined.
Now that we have all of our vegetables in the pan, it’s time to add the liquid. So we’ll pour in 1.5 cups of White Wine and 1.5 cups of Chicken Broth or Stock and stir well. To get all of that flavor into the cauliflower rice, we need to allow the mixture to cook down, stirring occasionally, until just about all of the liquid has been absorbed or evaporated (about 20 minutes).
At that point, you’ll reduce the heat to medium and add in ¾ cup of Heavy Cream and combine well. Then you’ll stir in 1.5 cups of Parmesan Cheese (Grated or Shredded) until it is completely melted and incorporated.
Serve warm.
Related Recipes
While this recipe can actually stand alone, it also makes a great accompaniment to many mains such as:
- Easy Low Carb Pot Roast
- Braised Beef in Wine Reduction Sauce
- Easy Herb-Rubbed Pork Tenderloin
- Lamb Lollipops
- Chicken Parmesan Casserole
- Beef Roast with Tomato, Cumin, and Feta
If you like this Creamy Cauliflower Rice Risotto, you might also be interested in:
Creamy Cauliflower Rice Risotto
Ingredients
- 1 Onion Chopped. I use a Spanish Onion.
- 1.5 – 2 tablespoons Avocado Oil
- 1 tablespoon Garlic Minced
- 36 ounces Cauliflower Rice 3 (12-ounce bags. If you can only find 10 or 10.5 ounce bags, that’s fine. Just go with it.)
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground White Pepper You can use black if that’s what you have. I’m just using white for the color.
- 1.5 cups White Wine I usually use a Sauvignon Blanc or Pinot Grigio.
- 1.5 cups Chicken Broth or Stock You could also use Vegetable Stock to keep it Vegetarian. Or, if you have the time and inclination, I recommend my Homemade Chicken+ Broth.
- ¾ cup Heavy Cream
- 1.5 cups Parmesan Cheese Grated or Shredded
Instructions
- Chop 1 Onion. Set it aside. Get the rest of your ingredients in place.1 Onion
- In a large sauté pan or skillet, heat 1.5 – 2 tablespoons Avocado Oil over medium high heat. Sauté 1 Onion until softened. About 6 – 8 minutes. Add in 1 tablespoon Garlic (Minced) and cook for another 30 – 60 seconds, until fragrant.1.5 – 2 tablespoons Avocado Oil, 1 tablespoon Garlic
- Add in 36 ounces Cauliflower Rice and break up any frozen clumps. Stir in 1 teaspoon Kosher Salt and 1 teaspoon Ground White Pepper until thoroughly combined.36 ounces Cauliflower Rice, 1 teaspoon Kosher Salt, 1 teaspoon Ground White Pepper
- Pour in 1.5 cups White Wine and 1.5 cups Chicken Broth or Stock. Stir well. Allow the mixture to cook down, stirring occasionally, until just about all of the liquid has been absorbed or evaporated. About 20 minutes.1.5 cups White Wine, 1.5 cups Chicken Broth or Stock
- Reduce the heat to medium and add in ¾ cup Heavy Cream. Combine well. Then stir in 1.5 cups Parmesan Cheese (Grated or Shredded) until it is completely melted and incorporated.¾ cup Heavy Cream, 1.5 cups Parmesan Cheese
- Serve warm.
Equipment
- Measuring Spoons
- Measuring Cups
Notes
- Onion Alternatives
- While I often use a Spanish Onion for this recipe, shallots make a great (and slightly more delicate) alternative. If using shallots, I typically use 2 large or 3 medium shallots for this quantity.
- You could also use red onions, yellow onions, or white onions. The chopped quantity / volume should be about 1.5 – 1.75 cups.
Leave a Reply