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September 7, 2017

Cauliflower Rice Risotto

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Keep the carbs low with this Cauliflower Rice Risotto with Peas.
It’s a healthy vegan version of one of Italy’s most popular dishes.

Cauliflower Rice Risotto

For the longest time I viewed risotto as a pretty fancy dish that was only served in upscale restaurants. And when I’ve tried to make it in the past the recipe was always very lengthy and time-consuming. But this version, Cauliflower Rice Risotto with Peas, is not only easier to make, it’s also low-carb and a little bit healthier—all while not sacrificing taste.

In fact, I’d say this is on par with what you’d find at your local Italian eatery and it only takes about a half hour to make in the kitchen of your own home.



Cauliflower Rice Risotto

Ingredients

There are only a few things in this recipe but they come together so wonderfully to create a decadent dish that you’ll come back to again and again. The cauliflower rice is low-carb and low-calorie; the plant-based butter and parmesan are both rich; and the onions and peas add a little sweetness and crunch. It’s a great combination.

Note

If you want to put in the time you can rice the cauliflower from scratch. Though there are pre-riced bags in the frozen foods section of most grocery stores these days. I get those whenever I can to save time (and the mess I’d inevitably create).

Also, I used peas here, but you could sub in (or just add) things like asparagus or mushrooms too. Whatever you prefer!

Cauliflower Rice Risotto

Other cauliflower dishes you might enjoy

  • Orange Chipotle Cauliflower Wings
  • Harissa Whole Roasted Cauliflower
  • Sriracha Agave Cauliflower “Wings”
  • Buffalo Cauliflower Bites

Cauliflower Rice Risotto

Tell Me What You Think

As always, I’d love to hear your thoughts on this Cauliflower Rice Risotto with Peas if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!

Cauliflower Rice Risotto
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Cauliflower Rice Risotto with Peas

Keep the carbs low with this vegan, cauliflower version of everybody's favorite Italian rice dish, the beloved risotto. 
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Entree or Side
Cuisine: Italian
Yield: 6 cups
Calories: 200kcal
Author: The Nut-Free Vegan

Ingredients

  • ½ medium cauliflower or 1 bag of cauliflower rice
  • 1 tsp. oil
  • ½ onion diced
  • 2 cups vegetable broth
  • 1 cup peas
  • 3 Tbsp. vegan butter
  • 1 tsp. nutritional yeast
  • 1/2 cup vegan parmesan cheese
  • 2 tsp. Italian parsley chopped
  • Salt and pepper to taste

Instructions

  • “Rice” cauliflower with medium box grater (if you're not using pre-riced cauliflower) and set aside.
  • Heat oil over medium heat in Dutch oven or other deep pan and add onions. Cook until translucent, about 5 minutes.
  • Stir in cauliflower and cook 5 more minutes.
  • Add vegetable broth and bring to boil, then reduce to simmer. Cook 5 minutes or until liquid is absorbed.
  • Stir in peas, butter, nutritional yeast and vegan parmesan cheese. Cook 5 more minutes.
  • Stir in Italian parsley, salt and pepper and serve immediately.

Notes

See recipe notes in blog post.

Nutrition

Serving: 1cup | Calories: 200kcal

 

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Filed Under: Entrees, Sides Tagged With: Cauliflower, RIce, Risotto

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ABOUT ME

Welcome to The Nut-Free Vegan! I'm Steven and I'm here to share easy, delicious and nutritious plant-based recipes. Whatever you're looking for in the vegan food world, you'll find it here.

To contact me about photography or recipe work, email: steven@thenutfreevegan.net!
About The Nut-Free Vegan




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