Cauliflower Rice Risotto Recipes

Steps:

• Make the mint pesto: Process the nuts and garlic in a food processor until finely chopped. Add the mint, salt, and pepper to taste and pour the oil on top. Process until well blended, adding an extra tablespoon oil if needed. Set aside.
• Preheat the oven to 350 degrees F.
• For the baked cauliflower and rice risotto: Heat the olive oil in a large, ovenproof saucepan or Dutch oven over medium heat. Add the onion and saute until tender and translucent, about 6 minutes. Do not let it brown.
• Add the Arborio rice, salt, and pepper and stir to combine, coating all the rice with the oil. Saute the rice for 3 to 4 minutes, or until some of the grains become translucent.
• Stir in the Cauliflower Rice and saute for 2 minutes.
• Pour the wine into the pan, bring to a simmer, and cook until it has been absorbed, about 3 minutes.
• Pour in 2 cups of the very hot stock or water, bring to a simmer, cover, and place the pan in the oven. Bake until most of the liquid is absorbed but the rice is still slightly undercooked, about 15 to 16 minutes.
• Remove the pan from the oven and set on the stovetop over medium heat. Add 3/4 cup of superhot stock or water and cook the rice, stirring constantly, for 2 to 3 minutes. Taste the rice for doneness. Ideally, it is a little al dente and the risotto creamy. Stir in the butter, 3/4 cup of the Parmesan, the spinach, if using, and the pesto. Adjust the consistency with additional stock, if needed; season with salt and pepper to taste.
• Serve immediately with the remaining Parmesan on the side.
• Place the cauliflower in a food processor fitted with a metal blade. Pulse for about 30 seconds, or until you get very small pieces (resembling snow or rice).

Steps:

• Melt ghee in a skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender, about 3 minutes.
• Stir heavy cream, Parmesan cheese, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.

Steps:

• In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice.
• Heat the olive oil in a large skillet over medium heat. Add the garlic and sweat until translucent, about 4 minutes.
• Add the cauliflower and vegetable stock and cook until the cauliflower is softened and enough liquid has evaporated to make the mixture creamy, about 10 minutes.
• Stir in the Parmesan and let sit 5 minutes to thicken. Finish by stirring in the chives.