Riced Cauliflower Risotto

Ingredients
1 bag fresh, riced cauliflower (frozen is okay too) 1 onion, diced small
1 clove garlic, minced
1 tsp. extra virgin olive oil
1⁄4 cup dry white wine
1⁄4 cup heavy cream
1⁄4 cup parmesan cheese, grated
8 oz. fresh mushrooms
8 oz. fresh broccolini
2 tbsp extra virgin olive oil salt and pepper to taste

Directions

• Toss mushroom and broccolini with olive oil and season with salt and pepper. Roast at 400 degrees until brown and toasty.

• While the veggies are roasting, add the onion, garlic, and oil to a pot, sauté until tender. Add white wine and simmer for 3 min.

• Toss in the riced cauliflower and allow to cook until soft, stirring occasionally.

• Stir in heavy cream and parmesan and stir until creamy. Season with salt and pepper to taste.

• Serve the risotto with the roasted veggies on top.

Recipe and styling by Anna Calabrese ⁠/ Photography by Dave Bryce