Three Cheese Cauliflower Risotto Recipe
Three Cheese Cauliflower Risotto takes the time-consuming stirring out of risotto, cauliflower rice makes it healthier and three cheeses make a silky sauce.
Servings: 4
Calories: 331kcal
Ingredients
- ¼ cup butter
- ¼ cup minced shallots
- 1/4 teaspoon kosher salt
- ¼ teaspoon 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 Tablespoon 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: 331kcal | Carbohydrates: 16g | Protein: 17g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 65mg | Sodium: 767mg | Potassium: 804mg | Fiber: 5g | Sugar: 7g | Vitamin A: 788IU | Vitamin C: 81mg | Calcium: 440mg | Iron: 2mg