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Caulliflower Rice Risotto
Course:
Main Course, Vegetarian
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Calories:
283
kcal
Author:
Angela Coleby
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Ingredients
1
Cauliflower, small to medium head
1
cup (30g)
Fresh spinach
1
Onion, small
2
tablespoons
Cream
Heavy/double
½
cup (50g)
Parmesan cheese
grated
½
cup
Vegetable stock
1
tablespoon
Olive oil
½
teaspoon
salt
½
teaspoon
black pepper
Instructions
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!
Notes
Serves 1- 2
Nutritional Info per half recipe: 283 Calories, 20g Fat, 14g Protein, 14g Total Carbs, 6g Fibre, 8g Net Carbs
Nutrition
Calories:
283
kcal