Cheesy Cauliflower Risotto

1 Reviews
100% would make this recipe again

Thanks to the addition of cauliflower. this risotto melts in your mouth.

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Ingredients

??? garlic, minced ???
??? shallots, finely chopped ???
??? chicken broth ???
??? cauliflower, finely chopped ???
??? olive oil ???
??? arborio rice ???
??? Gorgonzola cheese, or other creamy blu cheese, cut into pieces ???
??? Parmesan cheese, grated ???
??? ground pepper to taste [optional] ???

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.

Method

  1. Finely chop the garlic, shallot and cauliflower. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (which will take about 20 min).
  2. Heat the oil in a saucepan. Add the garlic and shallot then sauté 2-3 min, until they become translucent. Add the rice and toast the grains 1-2 min (until translucent), with constant stirring. Add the cauliflower then sauté 1 min.
  3. Cook the risotto until the rice is creamy but still al dente, about 20 min.
  4. Stir in the Parmesan and Gorgonzola cheese, then let the risotto stand for 2 min. Season with pepper to taste, then serve.

Nutrition Facts Table

per 1 serving (280 g)

Amount

% Daily Value

Calories

290

Fat

6 g

9 %

Saturated 2.3 g
+ Trans 0 g

11 %

Cholesterol

10 mg

Sodium

160 mg

7 %

Carbohydrate

55 g

18 %

Fibre

2 g

8 %

Sugars

1 g

Net Carbs

53 g

Protein

8 g

Vitamin A

4 %

Vitamin C

36 %

Calcium

10 %

Iron

6 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Good source of  :
Selenium, Vitamin C, Zinc
Source of  :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin K
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives ½
Fats 1
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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