Risotto

Risotto
Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    head cauliflower

  • 2

    tablespoons olive oil

  • 1/2

    onion minced

  • 1

    teaspoon minced garlic

  • 1

    teaspoon ThickenThin not/Starch thickener

  • 1/2

    cup chicken broth

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Shred cauliflower into short pieces. If using a food processor, first cut into half-inch slices and then shred to get short rice-like shreds. Heat oil in heavy bottom skillet. Add onion and garlic, saute until tender approximately 3 minutes. Add cauliflower and remaining ingredients. Stir fry over medium heat until tender. Remove from heat or place in casserole dish. Stir in grated Parmesan cheese (preferably the real thing, and/or fresh minced herbs to taste, or season like your favorite risotto recipe. This recipe yields 6 servings; 3 carb grams per serving.

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