Cauliflower Rice Risotto with Peas
Keep the carbs low with this vegan, cauliflower version of everybody's favorite Italian rice dish, the beloved risotto.
Yield: 6 cups
Calories: 200kcal
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