Cauliflower Risotto

🧂 Ingredients

• 1 small head of cauliflower
• 1 small onion

  finely diced
• 1 celery rib

  finely diced
• 1 small carrot

  finely diced
• 3-4 garlic cloves

  minced
• 1 tbsp butter
• ½ tsp salt
• Zest of ½ lemon
• 1 cup vegetable stock
• ½ cup light cream
• 1 cup grated Parmesan

  about 2 oz or 70 grams
• Juice of ¼ lemon
• 1 tbsp cornstarch
• Ground pepper

  to taste
• Parsley and scallions

  for garnish

Instructions

• 1 Dice everything:Chop cauliflower into small rice-like pieces and finely dice all
  vegetables.
• 2 Sauté: Heat olive oil and butter in a large skillet over medium-high heat. Add
  onion, carrot, and celery with ½ tsp salt. Cook 8-10 minutes, stirring
  occasionally. Don't rush this process!
• 3 Add garlic & lemon zest: Stir for a minute to release the aroma.
• 4 Cook cauliflower: Add cauliflower rice, lemon juice, and vegetable stock. Cook
  for 1-2 minutes, stirring well. If using frozen cauliflower rice, only cook for
  1 minute and add a little less stock.
• 5 Creamy finish: Add light cream and Parmesan. Stir until combined. Cook for 1-2
  more minutes.
• 6 Thicken: Sprinkle cornstarch through a sieve to avoid clumps and stir until the
  sauce thickens.
• 7 Serve: Add pepper to taste and garnish with parsley or scallions. Enjoy with
  extra Parmesan on top!

Nutrition Info