Low Carb: Roasted Butternut Squash Riced Cauliflower Risotto

I workout using Daily Burn, which I LOVE, and last week after the #DB365 workout, they had on chef Rocco DiSpirito to share some of his most popular plant-based recipes from his new cookbook. One of the dishes he shared was a risotto made with riced cauliflower instead of Arborio rice.

I was so intrigued by making a risotto out of cauliflower because it’s much lower carb than the Arborio rice version. The dish looked so good I wanted to try out the recipe. I am trying to like riced cauliflower but find it challenging because the Asian in me is like cauliflower in rice form is still not rice. Nope. Hard stop.

However….

I love cauliflower and I have been working on cutting down on my rice consumption because I do eat too much and the high glycemic index of white rice is not great in my body. I do eat brown Jasmine rice at home but eating out it’s always white.

I looked online, and fortunately, Rocco’s risotto recipe is available online at Epicurious.

I modified Rocco’s recipe because:

  1. I do not have the patience to “rice” cauliflower from scratch so I went to Trader Joe’s and bought their pre-made cauliflower rice in a 16 oz. bag.
  2. I had some leftover roasted butternut squash from dinner the other night. Butternut squash risotto is my favorite!
  3. I made my risotto vegan using Violife parmesan wedge. This stuff is AWESOME!!

I really did enjoy this risotto. Besides using the Violife parm, what made this dish the tops was using Better than Bouillon No Chicken base for the stock. I cannot believe this buillion is vegan because it tastes just like chicken stock. It really is incredible. I would also try a mushroom stock for this risotto.

I didn’t feel like I was missing the rice too much, and instead felt like I discovered  a new way to enjoy cauliflower.

Ingredients

  • 1 bag of Trader Joe’s riced cauliflower or 2-cups (16 oz) of riced cauliflower from scratch
  • 1-2/3 cup plant-based stock*
  • 3 cloves of thinly sliced garlic
  • 1-1/2 tbsp of olive oil
  • 1/2 cup roasted butternut squash cut into small pieces
  • 3 tbsp parmesan cheese

*I recommend using the Better Than Bouillon vegan No Chicken base, but a vegetable or mushroom stock is good too.

  • Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until translucent
  • Add the cauliflower and stock, and mix well.
  • Stirring occasionally, cook until the cauliflower softens but still has a little crunch, and where enough liquid has evaporated to make the mixture creamy which could take about 8-9 minutes. At 6 minutes in, stir in the butternut squash.
  • Take the skillet off the burner and let the risotto sit for about 10-15 minutes and then mix in the parmesan. In that time, the broth will continue to absorb into the cauliflower a little bit more.

Later, I also added in some sweet peas for extra protein. The butternut squash cauliflower risotto is fabulous with the peas too!

 

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