Anti-inflammatory/ Dinner/Supper/ Gluten Free/ Low Carb/ Paleo/ Vegan option/ Vegetarian

No-Rice Risotto

Cauliflower rice risotto

You have heard of a double negative, No-Rice Risotto

No-Rice Risotto

sounds like a double something doesn’t it? Well it is all positive! The other day I was getting my hair done by hairstylist, Brandy at Ladies & Gentlemen Beauty n Barbershop in Brentwood, she was telling me about making Spanish Rice with riced cauliflower.  It hit me!, No, not the hair dryer silly, No-Rice Risotto!

sauteing mushrooms

I love risotto and I know lots of other people do too, so I thought perhaps those that are doing Paleo or grain-free diet this is the answer!  You can have your risotto and eat it too!

Adding the riced cauliflower

It is so fast, so easy that you won’t hardly have time to set the table! It’s all done in a 10-inch cast iron skillet.  If you don’t have a cast iron skillet yet, you can use a stainless steel one as well.   Use packaged riced cauliflower instead of rice, it is so fast and easy.

No-Rice Risotto

Yes, it tastes yummy too!  I may not have known that it was cauliflower either when I ate it.  You can use it with any risotto recipe you like.  If you are Vegan use thick coconut cream in a can instead of the cream and omit the sprinkle of parmesan cheese.

No-Rice Risotto

Remember we did  Artichoke Lemon Risotto, Spring Baby kale, Mushroom and Lemon Risotto and Spring Asparagus Lemon Risotto?  Well here is Mushroom Garlic Risotto except with riced cauliflower. I’d really like to know what type of No-Rice Risotto you create, please let me know.   Enjoy!   

No-Rice Risotto

Print Recipe
Serves: 2- 1 -1/4 cups each Cooking Time: 10 minutes

Ingredients

  • 1 heaping tablespoon coconut oil
  • 1 cup sliced crimini mushrooms (5 large mushrooms)
  • 1/4 cup yellow onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup organic vegetable broth or water
  • 2 cups riced cauliflower
  • 2 Tablespoons flat-leaf parsley, chopped
  • 2 tablespoons heavy whipping cream*
  • 2 tablespoons fresh finely grated parmesan
  • Kosher salt and pepper to taste * if using broth use 1/4 -1/2 teaspoon salt if using water use 1 teaspoon or more of kosher salt.

Instructions

1

Melt coconut oil in cast iron skillet over medium high heat.

2

Add mushrooms, onions, saute until shrunken in size and onions are translucent approximately three minutes.

3

Add garlic, riced cauliflower and vegetable broth/water, stir a few times to blend the ingredients,

4

Cook for approximately 5 minutes over medium high until "rice" is soft.

5

Add minced parsley and cream. Turn off heat, put in bowls serve with freshly grated parmesan. Enjoy!

Notes

* Vegan option use thick coconut cream in a can instead of the heavy whipping cream and omit the sprinkle of parmesan cheese.

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Gluten-Free, AIP and Paleo Options

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    Naked Easy Risotto with Truffle Oil – Dash of Wisdom
    April 13, 2018 at 4:59 am

    […] I don’t blame you, use riced cauliflower instead. This riced cauliflower recipe you can swap … […]

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