This vegetarian “risotto” is carb-friendly, as we’ve swapped out the traditional rice with riced cauliflower. This is simple enough for a quick weeknight dinner, or dress it up for entertaining with a dollop of Almond Parmesan Cream.

Total time: 30 minutes
Servings: 4
Serving size: about 1/2 cup

INGREDIENTS

Risotto

1 tablespoon butter
1/2 cup chopped onion
1/2 teaspoon Italian herb seasoning blend
1 (12-oz.) package fresh riced cauliflower or cauliflower crumbles
1/2 cup vegetable or chicken broth
3 tablespoons white wine
1/2 teaspoon garlic salt, or to taste
2 oz. light cream cheese (Neufchatel)
1/2 cup coarsely shredded zucchini
1/4 cup grated Parmesan cheese
1/2 cup Mariani Slivered Almonds, toasted

Almond Parmesan Cream

1/2 cup Mariani Slivered Almonds
1/3 cup water
1/4 cup grated Parmesan cheese
3 tablespoons lightly packed fresh basil leaves
Garlic salt to taste

INSTRUCTIONS

Melt butter in a very large nonstick skillet set over medium heat. Add onion and herbs and cook for 10 minutes or until very soft and golden brown, stirring frequently. Stir in cauliflower and cook for 5 minutes more.
Push cauliflower to the side of the skillet and add broth, wine, garlic salt and cream cheese. Break up the cream cheese with the back of a spoon and cook over low heat until soft and almost fully melted.
Stir into cauliflower, then stir in zucchini. Cook for a few minutes more or until very hot and excess liquid has almost cooked off. Stir in Parmesan and cook for 1 minute more. Sprinkle with almonds and serve immediately. Top with a spoonful of Almond Parmesan Cream, if desired.

TIPS:

If serving with Almond Parmesan Cream, prepare ahead of the risotto. It will keep for one day tightly covered in the refrigerator.
Garnish with fresh basil and freshly ground pepper for extra flavor and an attractive presentation.
If mixture becomes too thick before serving, just stir in a bit more broth.
Add cubed, cooked chicken, Italian turkey sausage or ham to make this a main dish.

Nutritional Analysis Per Serving (without Almond Cream)

Calories: 200, Total Fat: 15g, Saturated Fat: 6g, Monounsaturated Fat: 6,675g, Polyunsaturated Fat: 2.036g, Cholesterol: 25mg, Sodium: 410mg, Carbohydrates: 12g, Dietary Fiber: 4g, Protein: 9g, Vitamin D:0mcg (0%), Calcium: 130mg (10%), Iron: 1mg (8%), Potassium: 470mg (10%)

Nutritional Analysis Per Serving (with Almond Cream)

Calories: 320, Total Fat: 24g, Saturated Fat: 7g, Monounsaturated Fat: 11.6g, Polyunsaturated Fat: 3.783g, Cholesterol: 30mg, Sodium: 500mg, Carbohydrates: 15g, Dietary Fiber: 5g, Protein: 13g, Vitamin D: 0mcg (0%), Calcium: 210mg (15%), Iron: 2mg (10%), Potassium: 580mg (10%)

Yield: 4

Author: Patty Mastracco

Creamy Cauliflower Risotto

total time: 30 Mins

ingredients:

Risotto

1 tablespoon butter
1/2 cup chopped onion
1/2 teaspoon Italian herb seasoning blend
1 (12-oz.) package fresh riced cauliflower or cauliflower crumbles
1/2 cup vegetable or chicken broth
3 tablespoons white wine
1/2 teaspoon garlic salt, or to taste
2 oz. light cream cheese (Neufchatel)
1/2 cup coarsely shredded zucchini
1/4 cup grated Parmesan cheese
1/2 cup Mariani Slivered Almonds, toasted

Almond Parmesan Cream

1/2 cup Mariani Slivered Almonds
1/3 cup water
1/4 cup grated Parmesan cheese
3 tablespoons lightly packed fresh basil leaves
Garlic salt to taste

instructions:

How to cook Creamy Cauliflower Risotto

Melt butter in a very large nonstick skillet set over medium heat. Add onion and herbs and cook for 10 minutes or until very soft and golden brown, stirring frequently. Stir in cauliflower and cook for 5 minutes more.
Push cauliflower to the side of the skillet and add broth, wine, garlic salt and cream cheese. Break up the cream cheese with the back of a spoon and cook over low heat until soft and almost fully melted.
Stir into cauliflower, then stir in zucchini. Cook for a few minutes more or until very hot and excess liquid has almost cooked off. Stir in Parmesan and cook for 1 minute more. Sprinkle with almonds and serve immediately. Top with a spoonful of Almond Parmesan Cream, if desired.

tips

If serving with Almond Parmesan Cream, prepare ahead of the risotto. It will keep for one day tightly covered in the refrigerator. Garnish with fresh basil and freshly ground pepper for extra flavor and an attractive presentation. If mixture becomes too thick before serving, just stir in a bit more broth. Add cubed, cooked chicken, Italian turkey sausage or ham to make this a main dish.

Without Almond Cream:

Calories

200

Fat

15g

Sat. Fat

Monounsaturated Fat

6.675g

Polyunsaturated Fat

2.036g

Cholesterol

25mg

Sodium

410mg

Carbs

12g

Dietary Fiber

Protein

Vitamin D

Calcium

10%

Iron

Potassium

10%

With Almond Cream: