Risotto is one of Italy’s gifts to the world other than the great pizza and pasta. Risotto is basically pasta but instead of noodles, you’re using starchy rice as the carbohydrate. It is delicious and quite frankly, heavy.
Not everyone has a stomach for heavy food but we all want the taste of risotto and being able to at least finish an entire plate.
This is where cauliflower rice comes in. Cauliflower rice is basically cauliflower processed into coarse pieces that mimic rice. It’s a good way to fill up your stomach with healthy vegetables and use them as a substitute for carbs. Cauliflower rice is the best best of our Keto friends.
Can you make this risotto with cauliflower rice?
You can definitely make risotto with cauliflower rice. The best part about making risotto with this kind of rice is the amount of time you cook it. It’s way less!
You see, cooking risotto can take a while because it takes a while to cook rice in general. Risotto involves a lot of stirring and sometimes, we all don’t have time for that.
Make sure though not to overcook your cauliflower when using it for risotto.
Can you freeze cauliflower risotto?
We highly suggest not freezing cauliflower risotto. Cauliflower rice can be frozen and thawed out for the next day. The reason for this is because plain cauliflower rice doesn’t have added ingredients to it. It could be easily reheated and no other ingredient would affect the quality of the cauliflower.
Cauliflower risotto on the other hand already has ingredients that are high in fat like butter, cream and cheese. To freeze these and thaw them out wouldn’t be pleasant to eat.
If you absolutely want to freeze it, there’s no harm in doing so but keep in mind that the quality won’t be the same.
Creamy Cauliflower Risotto with Mushrooms Recipe
Ingredients
- 1.6 pounds cauliflower
- 2.6 oz butter
- 2 cloves garlic grated or pressed
- ½ pounds mushroom chopped
- 0.2 cups white wine
- 0.2-0.4 cups vegetable stock or chicken stock
- salt and ground white pepper to taste
- 2-4 tbsp heavy cream optional
- 0.2 cups parmesan optional
Instructions
- grate the cauliflower with a grater or food processor to rice size.
- Add ⅓ of the butter to a big frying pan on medium heat. Add the chopped mushrooms and garlic and fry until they're soft and golden brown. Season with salt and white pepper.
- Lower the heat, add the cauliflower and the rest of the butter. Let the butter melt.
- Pour in the white wine and stir a bit until the wine has evaporated.
- Add some of the vegetable or chicken stock, stir often until the stock has evaporated. Once it has evaporated, add more stock and repeat until you've used most of the stock.
- Once the cauliflower has softened, add the heavy cream and the rest of the stock.
- Let it simmer until it has the consistency you're looking for. Add more stock/heavy cream if needed.
- Add the parmesan and stir until it is incorporated into the risotto.
- Serve and enjoy!
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