Risotto al Cavolfiore

Risotto al Cavolfiore is a creamy and flavorful low-carb twist on traditional risotto, using cauliflower rice to create a delightful and satisfying dish. This Italian-inspired meal is not only delicious but also a great way to incorporate more vegetables into your diet.

Ingredients

• Cauliflower - 400 grams, riced
• Olive oil - 2 tablespoons
• Shallot - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml, low-sodium
• Parmesan cheese - 50 grams, grated
• Butter - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, heat the vegetable broth over low heat and keep it warm.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
4. Stir in the riced cauliflower and cook for about 5 minutes, stirring occasionally, until slightly softened.
5. Pour in 1 cup of the warm vegetable broth and stir well. Cook, stirring frequently, until most of the liquid has been absorbed, about 5-7 minutes.
6. Continue adding the broth, one ladle at a time, allowing it to be absorbed before adding more, until the cauliflower is tender and creamy, about 15 minutes in total.
7. Once the risotto has reached the desired consistency, remove it from the heat and stir in the butter and grated Parmesan cheese until melted and well combined.
8. Season with salt and black pepper to taste, and garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 310
• Protein: 12 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 20 mg
• Total Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates and calories, making it suitable for low-carb diets.
• Rich in fiber and vitamins from cauliflower, supporting digestive health.

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