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Three Cheese Cauliflower Risotto
Three Cheese Cauliflower Risotto takes the time-consuming stirring out of risotto, cauliflower rice makes it healthier and three cheeses make a silky sauce.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
Italian
Keyword:
califlower risotto, three cheese risotto
Servings:
4
Calories:
331
kcal
Author:
Gwynn Galvin
Ingredients
¼
cup
butter
¼
cup
minced shallots
1/4
tsp.
kosher salt
¼
tsp.
cracked black pepper
4
cups
cauliflower rice,
16 ounces
1
(12 ounces) can
2% evaporated milk
½
cup
grated Parmesan
½
cup
shredded sharp cheddar
½
cup
shredded Asiago
1/4
cup
chopped sundried tomatoes
1
Tbs.
chopped fresh basil,
optional
Instructions
Melt butter in saucepot over medium-high heat. Cook shallots, kosher salt and pepper until just tender.
Add cauliflower rice and ¼ cup water. Cover and cook 10 minutes until cauliflower rice is softened.
Add evaporated milk and bring to a boil.
Reduce heat to medium and stir in cheeses until a sauce forms. Stir in sundried tomatoes and cook until heated through.
Stir in fresh basil, if desired.
Notes
Makes 4 cups.
Main Dish: Makes 4 servings (1 cup per serving).
Side Dish: Makes 8 side dish servings (1/2 cup per serving)
Nutrition
Calories:
331
kcal
|
Carbohydrates:
16
g
|
Protein:
17
g
|
Fat:
24
g
|
Saturated Fat:
15
g
|
Cholesterol:
65
mg
|
Sodium:
767
mg
|
Potassium:
804
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
788
IU
|
Vitamin C:
81
mg
|
Calcium:
440
mg
|
Iron:
2
mg