Easy Cauliflower Risotto

Cauliflower Risotto

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INGREDIENTS

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9g

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1. Melt the butter, and cook the onion for 3-4 minutes until translucent.

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2. Add the cauliflower over the onion.

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3. Add the chicken broth and bring to a simmer and stir occasionally

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4. Reduce the heat and stir in the heavy cream, Parmesan, salt, and pepper to taste. Continue cooking for 2-3 minutes.

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5. Taste and season with salt and pepper. Garnish with fresh parsley, and enjoy.

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ENJOY!!

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Cauliflower Risotto

INGREDIENTS

– 16 ounces riced cauliflower, fresh or frozen – 1/4 cup butter – 1 medium onion, minced – 1/2 cup chicken broth – 2 garlic cloves, minced – ½ cup heavy cream – 1 cup Parmesan cheese, shredded – ¼ cup dry white wine, optional

– 16 ounces riced cauliflower, fresh or frozen – 1/4 cup butter – 1 medium onion, minced – 1/2 cup chicken broth – 2 garlic cloves, minced – ½ cup heavy cream – 1 cup Parmesan cheese, shredded – ¼ cup dry white wine, optional

9g

11

1. Melt the butter, and cook the onion for 3-4 minutes until translucent.

1. Melt the butter, and cook the onion for 3-4 minutes until translucent.

2. Add the cauliflower over the onion.

2. Add the cauliflower over the onion.

3. Add the chicken broth and bring to a simmer and stir occasionally

3. Add the chicken broth and bring to a simmer and stir occasionally

4. Reduce the heat and stir in the heavy cream, Parmesan, salt, and pepper to taste. Continue cooking for 2-3 minutes.

4. Reduce the heat and stir in the heavy cream, Parmesan, salt, and pepper to taste. Continue cooking for 2-3 minutes.

5. Taste and season with salt and pepper. Garnish with fresh parsley, and enjoy.

5. Taste and season with salt and pepper. Garnish with fresh parsley, and enjoy.

ENJOY!!

ENJOY!!