Paleo Tomato Risotto

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Whatever dietary restrictions or goals you may have, this is a recipe that probably hits at least one of them.. dairy free, keto, paleo, grain free, perfect for leftovers b/c it keeps well and is easy to reheat, and full of veggies (and good for those who may not necessarily love veggies). The most important: it tastes delicious AND is easy to adjust for multiple people by changing toppings. 

This is adapted from my original recipe which is quite similar, but has a good amount of parmesan in it 🙂

Paleo Tomato Risotto
Makes 4 servings

  • Extra-virgin olive oil

  • 1 large yellow onion, diced (about 1 1/2 cups)

  • 12 ounce frozen riced cauliflower

  • 2 tablespoons minced garlic

  • 1 tablespoon Italian seasoning

  • ½ cup dry white wine (or 2 tablespoons rice vinegar if avoiding wine)

  • 5 tablespoons tomato paste

  • 1 can full fat coconut milk

  • 5 medium tomatoes, diced (about 4 cups)- I’ve done this with both roma and heirloom tomatoes, and they turned out great.

  • Toasted pine nuts (place pine nuts in oven at 375 for 8 minutes to toast)

  • Fresh herbs (basil, parsley, thyme)

In a shallow large pan (I’ve also used a large sauce pot and it worked well), coat bottom of pan in oil. Add in oil and garlic and saute until onion is soft. Add in cauliflower (it’s okay if it’s still frozen), white wine, and diced tomatoes. Cook at a low heat until majority of liquid has evaporated, about 15 minutes. Add in coconut milk. Keep cooking until liquid is evaporated.

Take half the mixture and blend in a blender. Then place back in the saute pan. Top with more pine nuts and herbs right before serving.

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