Fresh Pea Cauliflower Rice Risotto
4 portions
20mSpring is a great time for peas, and they are highlighted in this healthy version of risotto made with cauliflower rice.
What you will need
3 Tbsp Unsalted Butter
1 Shallot
2 cloves Garlic
16 oz Cauliflower Rice
1/2 cup Heavy Cream
1 cup Grated Parmesan
1/2 tsp Salt
1/2 tsp Black Pepper
1 cup Peas
1/2 bunch Fresh Parsley, optional
Olive Oil
(Nutritional facts 152 calories, 12.03 g fat, 7.03 g carbohydrates, 5.34 g protein, 34 mg cholesterol, 353 mg sodium)How to cook
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Gather and portion ingredients.
3
Cut the top of the shallot off, slice in half and peel leaving the root end intact. With the knife parallel to the cutting board, make two or three even cuts into the side of the shallot.
4
Turn the knife so it points towards the root end of the shallot and slice into thin strips. Chop perpendicularly to finish the mince.
5
Smash the garlic with the flat side of the knife and remove the skin. Roughly chop.
6
Add the butter to a medium sized sauce pan over medium-high heat and melt the butter. Add the chopped shallot.
7
Saute the shallot until translucent and then add the garlic. Saute for another minute.
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Add the cauliflower rice to the pot.
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Add the cream, parmesan, salt, and black pepper. Stir to combine.
10
Stir in the peas and heat them through. Finish off with a handful of chopped parsley.
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