Caulliflower Rice Risotto
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 Cauliflower, small to medium head
- 1 cup (30g) Fresh spinach
- 1 Onion, small
- 2 tablespoons Cream Heavy/double
- 1/2 cup (50g) Parmesan cheese grated
- 1/2 cup Vegetable stock
- 1 tablespoon Olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Heat the olive oil in a large pan over a medium heat.
Add the onion and gently saute for about 5 minutes until tender.
Add the cauliflower and toss to coat in the oil.
Add the spinach and vegetable stock, simmer on a gentle heat for about 10 minutes until tender.
Add the cream and cheese, stir well and season.
Cook for a further 2-3 minutes until the cheese has melted.
Eat and enjoy!
Serves 1- 2
Nutritional Info per half recipe: 283 Calories, 20g Fat, 14g Protein, 14g Total Carbs, 6g Fibre, 8g Net Carbs