Cauliflower Rice Risotto
Dec 10, 2020Risotto is one of those foods I'd only order at restaurants.
Who wants to stand in front of a stove for at least 20 minutes constantly stirring in broth? Not me.
But risotto is so melt-in-your-mouth creamy and rich. (Sad trombone)
When I started cooking with cauliflower rice, I'd come across cauliflower rice risotto recipes that always looked delicious but were covered in cheese or cream.
Cheese certainly has its place, but my body doesn't love it every single day.
Then I found a casserole recipe with cauliflower rice and a sauce thickened with tapioca flour. And BOOM, all of a sudden the cauliflower rice took on a risotto consistency.
Now I can whip up a high fiber, nutrient-rich "risotto" requiring only a handful of minutes stirring.
In this recipe, I added garlic, onion and mushrooms (my favorite type of risotto flavor combo), but you could certainly omit any or all three for ease or preference.
Cauliflower Risotto
1 Tbsp ghee or avocado oil
1/4 cup diced onion
1 cup sliced mushrooms
2 cloves garlic, minced
1 - 12 oz package of frozen cauliflower rice
1/4 cup full-fat coconut milk or almond milk
1/4 cup chicken broth or vegetable broth
2 Tbsp water
1 Tbsp tapioca flour
1/4 cup nutritional yeast or shredded parmesan cheese
1/2 tsp fresh thyme (optional)
Instructions:
1. Melt ghee in a pan over medium heat. Add onion and mushrooms, and sauté until tender and water releases from mushrooms. Add garlic, and sauté until fragrant.
2. Add frozen cauliflower to the pan, and stir to combine. Add coconut milk and broth, stir to combine, and let cook until cauliflower rice is heated through, about 3-5 minutes, stirring occasionally.
3. In a small bowl, add water and tapioca flour, and stir until the flour is dissolved. Pour into the pan, and stir until combined and thickened, about a minute. Add nutritional yeast or parmesan and thyme, and stir until combined.
Enjoy!
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