Cheddar and Spring Onion Cauliflower Risotto
5.1g
Net Carbs
6.9g
Protein
11.8g
Fat
2.7g
Fiber
172
Calories
Cooking tip: While traditional risotto with rice is a time and attention heavy creation, keeping things low carb with cauliflower rice not only lowers the carbs, it also reduces the time and effort needed to complete this delicious recipe. The only slightly tricky part is cooking the frozen cauliflower rice until it is almost dry. Don’t skip this step or the outcome is likely to be mushy cauliflower instead of rice-like cauliflower. This is the perfect recipe to feature a full bodied specialty cheddar, but note that a very sharp cheddar may not fully melt into the sauce.
Ingredients:
- 3/4 cup tap water FNDDS
- 1 tablespoon sugar free maple flavor syrup, Maple Grove Farms
- 1/4 cup balsamic vinegar, 60 grain Four Monks
- 12 eas fresh red cherry tomatoes USDA
- 3/4 teaspoon table salt USDA
- 10 ounces frozen cauliflower, riced Green Giant
- 10 tablespoons fresh young green onion, chopped FNDDS
- 1 tablespoon butter, unsalted USDA
- 1/2 cup vegetable broth FNDDS
- 1 ea fresh garlic cloves USDA
- 2 tablespoons heavy whipping cream USDA
- 1/4 teaspoon dijon mustard Woodstock
- 2 1/2 ounces cheddar cheese FNDDS
Directions:
- In a small sauce pot, bring water, ¼ cup balsamic vinegar, sugar free maple syrup, thinly sliced garlic, and salt just to a simmer.
- In a small heat-resistant bowl, place halved cherry tomatoes. Pour hot balsamic vinegar mix over the tomatoes and stir. Allow to sit at room temperature for at least 20 minutes, or up to 2 hours. Cover and refrigerate if not needed for more than 2 hours.
- In a large non-stick skillet over medium heat, melt butter. Add ½ cup thinly sliced green onions and sauté, stirring regularly, until white portions are becoming translucent, about 2 minutes. Add frozen cauliflower rice, shake into an even layer, and cook, stirring regularly, until cauliflower rice is almost dry and beginning to brown, 8-10 minutes. Add broth, cream and Dijon mustard, stirring until well mixed and evenly coated. Sprinkle in cheese and continue over medium heat, stirring constantly, until melted cheese forms a sauce which has thickened some and evenly coats all the cauliflower, about 4 minutes. Scrape into a serving bowl.
- Strain tomatoes from the balsamic mixture and place on top of the cauliflower risotto. Finish with the remaining 2 tablespoons sliced green onions and garnish with 1 teaspoon balsamic vinegar. Serve while warm. One serving is about ½ cup cauliflower risotto, topped with 6 tomato halves, ½ tablespoon sliced green onions, and ¼ teaspoon balsamic.
