This Riced Cauliflower Risotto With Peas is a lower carb side to go along with any Italian meal. Although it’s low in carbs, it is high in flavor and heartiness. Enjoy!
Riced Cauliflower Risotto With Peas
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Italian
Ingredients
- 2 tbsp butter, unsalted
- 2 shallots, minced
- 4 cloves of garlic, smashed
- ½ cup dry white wine
- 1 tsp dried rosemary
- 3 cups cauliflower raw, riced
- ½ vegetable broth, reduced sodium
- ⅓ cup half and half
- ¼ cup shaved parmesan cheese
- ⅔ cup frozen peas
- Salt and Pepper to Taste
Instructions
- In a large Dutch oven over medium-high heat, sauté shallots in butter for 3 minutes.
- Add garlic and sauté for additional 2 minutes.
- Add dry white wine to deglaze and scrape bits from bottom of pan and let simmer for 2 minutes.
- Add cauliflower, vegetable broth, dried rosemary, salt and pepper, and let simmer for another 5 minutes.
- Stir in half and half and parmesan cheese until evenly coated.
- Gently toss in frozen peas and remove from heat. Place lid on the Dutch oven for 3 minutes until peas are hot and then serve.
- Enjoy!
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