Creamy Cauliflower Rice Risotto
Creamy, adaptable, and delicious, this Creamy Cauliflower Rice Risotto is the perfect side dish for many occasions or as a veggie main for an easy weeknight meal. Give this one a try for your next dinner party or weekly meal plan!
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Servings: 8 (as a side)
Calories: 252kcal
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.
Your Own Recipe Notes
Nutrition
Nutrition Facts
Creamy Cauliflower Rice Risotto
Amount per Serving
Calories
252
% Daily Value*
Fat
16
g
25
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
39
mg
13
%
Sodium
802
mg
35
%
Potassium
484
mg
14
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
10
g
20
%
Vitamin A
476
IU
10
%
Vitamin C
63
mg
76
%
Calcium
276
mg
28
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!