Updated: Sep 9
Creamy, cheesy risotto in half the time because it's made with cauliflower rice. Learn how to make this quick easy dish to enjoy as a side or entree.
Cheese risotto is traditionally made with arborio rice, pan sauteed in olive oil, then simmered in broth until tender. You can make cheese risotto in a fraction of the time using cauliflower rice. Same method, less liquid half the time. And the taste and texture rival the original.
Cauliflower cheese risotto is the most requested side dish for my 12 year old son. He always takes one bite and says, "Mmmmmm!"
This salty, cheesy, creamy rice dish creates the perfect bed for my pan-seared sea scallops. But you can also can enjoy the dish as a light meal.
Frozen cauliflower rice works great for this recipe, but you can also use fresh cauliflower. I tend to pick up a bag or two of frozen cauliflower rice whenever I see it. It's just nice to have on hand for whenever the mood strikes, which is often. I make this dish weekly because it's so fast and simple.....AND DELICIOUS! Let's make this quick and easy, savory dish.
LFG Cauliflower Cheese Risotto
2 C Frozen Cauliflower Rice
3 T Olive Oil
3 Cloves Garlic (minced)
2 C Pastured Chicken Bone Broth
1/4 C Champagne or Bone Dry White Wine
1 T Fresh Thyme Leaves
1 T Fresh Rosemary Leaved (minced)
1/4 t Salt
1/4 C Parmigiano-Reggiano (grated)
1 Green Onion (sliced)
Step 1: Saute the Rice
In a large skillet on high, heat olive oil. This will take only about one minute. Add garlic and cauliflower rice. Saute until oil is thoroughly absorbed into the rice. Rice will go from opaque to transparent. Do not brown!
Step 2: Add Broth, Wine and Seasoning
To the sauteed cauliflower and garlic, add broth, wine, herbs and salt. Bring to a boil. While frequently shaking the skillet, continue to simmer until liquid has reduced significantly. You still want a little liquid, about one to two tablespoons remaining. Proper risotto should be somewhat wet.
Step 3: Add Cheese and Onions
Once the liquid is reduced to the desired amount, turn off heat. Sprinkle grated cheese evenly over the top, followed by the sliced green onion. DONE!
To make the fancy risotto dome shown in the photo, press cooked risotto into a buttered round ramekin, then invert onto a plate. Lift the ramekin off to reveal the risotto dome. Garnish with shaved parmesan and fresh thyme.
Pair with a bottle-fermented Prosecco! ENJOY!