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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cauliflower Risotto Recipe

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This recipe for Cauliflower Risotto is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons extra-virgin olive oil
½ cup sliced shallot (about 1 large) - I used 1 shallot and a yellow small onion
4 cups cauliflower rice, fresh or frozen (thawed) - I used two bags of frozen cauliflower rice
½ teaspoon ground pepper
¼ teaspoon salt - I used 1/2 tsp
¾ cup low-sodium chicken broth
¼ cup dry white wine
2 teaspoons cornstarch
½ cup grated Parmesan cheese
2 tablespoons chopped fresh herbs, such as chives, parsley or basil - I used parsley
1 tablespoon butter
Directions:
Directions:
Heat oil in a large skillet over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add cauliflower rice, pepper and salt; cook until softened, stirring occasionally, 3 to 6 minutes. Whisk chicken broth, wine and cornstarch in a small bowl and add to the skillet. Cook, stirring, until the liquid is creamy and thick, 2 to 3 minutes more. Remove from heat and stir in Parmesan, herbs and butter.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
So good!! Pairs well with Salmon. I topped it with fresh parsley.

 

 

 

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