Risotto al Pesto

Risotto al Pesto is a creamy, aromatic dish that combines the rich flavors of basil pesto with a low-carb twist. Perfect for a satisfying meal, this dish is both nutritious and indulgent.

Ingredients

• Cauliflower Rice - 300 grams
• Pesto Sauce - 100 grams
• Vegetable Broth - 500 ml
• Parmesan Cheese - 50 grams, grated
• Olive Oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Salt - to taste
• Black Pepper - to taste
• Fresh Basil - for garnish

Steps

1. In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
2. Add the cauliflower rice to the saucepan and stir well to coat with the garlic oil. Cook for about 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 10-15 minutes, or until the cauliflower rice is tender and most of the liquid is absorbed.
4. Stir in the pesto sauce and grated Parmesan cheese, mixing until well combined. Season with salt and black pepper to taste.
5. Remove from heat and let it sit for 2 minutes to thicken up.
6. Serve warm, garnished with fresh basil leaves.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 20 mg
• Total Fat: 28 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from cauliflower and basil.

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