Risotto al Vino Bianco

Risotto al Vino Bianco is a creamy, elegant dish that combines the rich flavors of white wine and aromatic herbs, creating a delightful experience for the palate. This low-carb version substitutes traditional rice with cauliflower, offering a lighter twist on a classic Italian favorite.

Ingredients

• Cauliflower - 300 grams, riced
• Olive oil - 2 tablespoons
• Shallot - 1 small, finely chopped
• Garlic - 2 cloves, minced
• White wine - 100 ml (preferably dry)
• Vegetable broth - 300 ml
• Parmesan cheese - 30 grams, grated
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large skillet, heat the olive oil over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes until translucent.
2. Add the minced garlic and sauté for another minute until fragrant.
3. Stir in the riced cauliflower and cook for 5 minutes, stirring occasionally, until slightly softened.
4. Pour in the white wine and let it simmer for about 2-3 minutes until mostly evaporated and absorbed by the cauliflower.
5. Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow the cauliflower to absorb the broth before adding more. Continue this process for about 15 minutes, or until the cauliflower is tender but still has a slight bite.
6. Once the cauliflower is cooked, remove the skillet from heat and stir in the grated Parmesan cheese, chopped parsley, salt, and black pepper to taste.
7. Serve immediately, garnished with additional parsley and a sprinkle of Parmesan if desired.

Nutrition

• Calories: 220
• Protein: 8 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

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

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