Riced Cauliflower & Broccoli Risotto
Active Time: 10 minutes • Total Time: 15 minutes
Yields: 4 servings
- 14 ounce Organic Riced Cauliflower and Broccoli
- 2 tablespoons heavy cream
- 1/2 cup grated parmesan cheese
- 2 white onions finely chopped
- 2 tablespoons unsalted butter
- 1/2 cup vegetable stock
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
A no-rice risotto to try out for tonight’s dinner! This savory, veggie-based, low-carb recipe delivers luscious taste and packs eye-popping nutrition.
Heat the butter in a large saucepan on medium heat.
Gently sauté the white onions in the saucepan for 2 minutes until soft.
Add the cauliflower & broccoli rice and cook for a further 2-3 minutes.
Add the vegetable stock, cover and cook for 10 minutes, stirring occasionally.
Add the cream and Parmesan cheese. Season and add the lemon zest. Stir until the cheese is melted.
Add salt and pepper to taste.