Riced Cauliflower Risotto With Peas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Italian
Ingredients
  • 2 tbsp butter, unsalted
  • 2 shallots, minced
  • 4 cloves of garlic, smashed
  • ½ cup dry white wine
  • 1 tsp dried rosemary
  • 3 cups cauliflower raw, riced
  • ½ vegetable broth, reduced sodium
  • ⅓ cup half and half
  • ¼ cup shaved parmesan cheese
  • ⅔ cup frozen peas
  • Salt and Pepper to Taste
Instructions
  1. In a large Dutch oven over medium-high heat, sauté shallots in butter for 3 minutes.
  2. Add garlic and sauté for additional 2 minutes.
  3. Add dry white wine to deglaze and scrape bits from bottom of pan and let simmer for 2 minutes.
  4. Add cauliflower, vegetable broth, dried rosemary, salt and pepper, and let simmer for another 5 minutes.
  5. Stir in half and half and parmesan cheese until evenly coated.
  6. Gently toss in frozen peas and remove from heat. Place lid on the Dutch oven for 3 minutes until peas are hot and then serve.
  7. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/riced-cauliflower-risotto-peas/