This healthy cauliflower risotto is on the regular rotation at my house! It's made with frozen riced cauliflower so it's lighter and lower carb than traditional risotto, but just as delicious✨
1. On medium heat, sauté the garlic in butter until fragrant.
2. Add the mushrooms and salt and pepper to taste; sauté for 4-5 minutes.
3. Add the frozen riced cauliflower and chicken broth mixed with cornstarch, mix and sauté until the liquid thickens.
4. Mix in the Parmigiano Reggiano and a squeeze of fresh lemon; taste and add salt and pepper if needed.
5. Serve with fresh parsley sprinkled on top.
To make this recipe vegan, sub in vegetable broth for chicken broth, olive oil for butter, and nutritional yeast for cheese.
