lightened up risotto;
A healthful risotto using arborio rice and cauliflower rice. Best served with mushrooms and cheese.
Oven Temp: -
Servings: 8
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Ingredients
- 1½ cups arborio rice
- 1½ cups riced cauliflower
- 1 medium onion diced
- 1 clove garlic minced
- 2 Tbsp olive oil
- 2 Tbsp butter
- 32 oz chicken stock
- 1½ cups white wine I use sauvignon blanc or chardonnay, but use your personal favorite.
- 1 cup parmesan cheese
Instructions
- Add chicken stock to a medium pot and cover. Bring to a boil, then turn down heat and simmer until ready for use.
- In a dutch oven over medium heat, melt 1Tbsp butter and olive oil.
- Add chopped onions and reduce heat to medium-low. When onions are cooked through, add the minced garlic and cook ~20 seconds.
- Add arborio rice to the pan and cook until clear with only a white dot in the middle; listen for a popping sound. Stir continuously.
- Add wine ½ cup at a time and stir constantly, until pulling your spoon through the mixture and liquid does not fill the empty space.
- Add heated chicken stock ½ cup at a time and cook until absorbed, using the same spoon test as for the wine.
- When adding the final 1 cup of stock, add the riced cauliflower and cook down using the same spoon test.
- Remove from heat and stir in parmesan cheese and remaining butter.
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