Products Used

Cauliflower Rice

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.


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


  1. 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.
  2. Add the wine and let it bubble for a few minutes to reduce by about ½.
  3. Add the Green Isle cauliflower rice and cook for 5 minutes to warm through and drive off any excess moisture.
  4. Add the cream, half of the parmesan and all of the peas and season with salt and pepper.
  5. 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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