Products Used
Cauliflower Rice Risotto
This innovative recipe takes the traditional risotto and gives it a low-carb twist by replacing the classic Arborio rice with Green Isle Cauliflower Rice, offering a nutritious and flavourful alternative.
- 20 minutes
- 2 people
Ingredients
3 tablespoons unsalted butter
1 tbsp. olive oil
1 shallot, finely chopped
2 garlic cloves, grated
100ml white wine
320g Green Isle Cauliflower Rice
50ml double cream
100g parmesan, finely grated
100g Green Isle Frozen Peas
Salt and freshly ground black pepper
Zest of ½ a lemon
Method:
- Melt the butter and oil in a large saucepan set over a low heat and when melted, add the shallot. Cook for about 5 minutes until completely soft and translucent then add the garlic and cook for a further minutes.
- Add the wine and let it bubble for a few minutes to reduce by about ½.
- Add the Green Isle cauliflower rice and cook for 5 minutes to warm through and drive off any excess moisture.
- Add the cream, half of the parmesan and all of the peas and season with salt and pepper.
- Stir well and cook for 3 minutes then serve in deep bowls with the remaining parmesan sprinkled on top and the lemon zest divided between the bowls.
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