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.
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.
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!
Other cauliflower dishes you might enjoy
- Orange Chipotle Cauliflower Wings
- Harissa Whole Roasted Cauliflower
- Sriracha Agave Cauliflower “Wings”
- Buffalo Cauliflower Bites
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 with Peas
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
Nutrition
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