Tomato Risotto with Cauliflower Rice

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This is seriously one of my best creations I’ve made in a while. While the judges on Top Chef would not approve (seriously has anyone made a risotto they liked in all of the seasons?!), I’m seriously proud of this recipe. As soon as I tasted it, I knew it was a hit.

When I saw this NY Times Tomato Risotto recipe, I loved the flavors and immediately wanted to make it, but knew I wanted to try it with cauliflower. Full of tomato plus the creaminess and richness that you’d expect from a risotto- all made with cauliflower rice. Significantly less carbs, significantly more vegetables. A risotto you should be eating for BOTH taste and health. Serve with scallops or fish for a kick of protein.

This also is a great recipe for meal prep- I’ve had it two days later and it still was great. Just reheat in microwave.

Tomato Risotto with Cauliflower Rice
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

  • 3 tablespoons tomato paste

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

  • 1/2 cup vegetable or chicken stock

  • ½ cup grated parmesan, plus more for serving

  • 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 caulfilower (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 1/2 cup stock (I’d really like to try this with coconut milk sometime to make it richer). Keep cooking until liquid is evaporated.

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

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  1. Tried this out and it was super easy and tasty!

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