Low Carb Cauliflower Risotto Recipe
Serves 4 servings
2 tablespoons olive oil, divided
1 cup sliced mushrooms (4 ounces)
½ cup diced yellow onions, ¼ inch
2 cloves garlic, minced
4 cups grated or finely chopped cauliflower (about 1 large head)
¼ cup dry white wine
½ cup chopped asparagus, cut into ¼ inch coins
1 cup grated zucchini
½ cup green peas, fresh or frozen
½ cup vegetable broth
½ cup milk (dairy, cashew, or almond)
½ cup parmesan cheese
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Zest of 1 lemon
¼ chopped Italian parsley
¼ cup thinly sliced basil leaves
1. In a large Dutch oven or wide deep sauté pan, add 1 tablespoon olive oil and heat over medium-high heat. Add mushrooms and saute until tender, about 3 minutes. Transfer to a plate and reserve.
2. Reduce the heat to medium. Add 1 tablespoon olive oil. Add the onion and garlic, and cook until they are soft and translucent, 2 to 3 minutes. Add the cauliflower and stir thoroughly to make sure it is coated with the olive oil and onions. Cook the rice for an additional 1 to 2 minutes. Deglaze the pan with the white wine, stirring and scraping the pan until the wine has evaporated, about 2 minutes.
3. Add the asparagus, zucchini, and peas, stirring to combine. Turn heat up to medium-high.
4. Add the broth and milk, frequently stirring so the vegetables cook and the liquid begins to evaporate. Cook for about 6 to 8 minutes, until the cauliflower is tender and just a small amount of the liquid is left on the bottom of the pan. Turn off heat and add cheese, ½ teaspoon salt and ¼ teaspoon black pepper. Add cooked mushrooms and lemon zest, stir to combine.
5. Taste the risotto and add more salt and pepper as needed. Serve and garnish with parsley, basil, and more cheese on top if desired.
Recipe and photo courtesy Jessica Gavin @ Jessica Gavin Culinary Scientist
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