... Cauliflower Rice Risotto | Dance of Stoves

Cauliflower Rice Risotto

Cauliflower Rice Risotto.- This cauliflower rice risotto has an incredible texture and flavour. It is a lighter version of the traditional risotto.
Here's the cauliflower rice risotto that I promised you in the last post on making cauliflower rice

Also Read: Pasta Primavera {Delicious Recipe!}

Although I have to admit that I could not live without rice because it is one of my favourite foods, I have loved this dish, and I recommend that you try it, especially if you want to incorporate more vegetables into your diet.

Also Read: Thai Vegan Coconut Soup

Also Read: 10 Vegan Recipes In 30 Minutes Or Less

The texture and flavour are very successful, although it is not the same as a traditional risotto

Also Read: Chocolate And Hazelnut Truffles

If you are not very funny about this vegetable, I invite you to make this risotto because it does not have as intense a flavour as other cauliflower recipes.

Also Read: Homemade Quinoa Milk {Vegan + Gluten Free}

Cauliflower Rice Risotto.- This cauliflower rice risotto has an incredible texture and flavour. It is a lighter version of the traditional risotto.
If you want a more consistent meal, you can accompany this dish with a piece of healthy bread, add a little tofu or tempeh sautéed to risotto or even cooked rice so that it will satisfy you more. ?

Also Read: How To Make Cashew Milk - Step By Step

Cauliflower Rice Risotto.- This cauliflower rice risotto has an incredible texture and flavour. It is a lighter version of the traditional risotto.
Advice:

  • Add the vegetables, spices or herbs that you like the most.
  • You can use any vegetable milk.
  • If you want, you can add half the amount of oat milk and the rest of the wine.
  • Nutritional yeast is used to give it touch like cheese, but if you cannot find it, you can eliminate this ingredient or add a little vegan cheese that you have at home.

Cauliflower Rice Risotto.- This cauliflower rice risotto has an incredible texture and flavour. It is a lighter version of the traditional risotto.
Cauliflower Rice Risotto

Cauliflower Rice Risotto.- This cauliflower rice risotto has an incredible texture and flavour. It is a lighter version of the traditional risotto.
This cauliflower rice risotto has incredible texture and flavour. It is a lighter version of the traditional risotto.

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook: 20 mins
  • Total: 30 minutes
  • Servings: 2-4 (1x), 4-8 (2x), 6-12 (3x)
  • Category: Main Dish
  • Cuisine: Vegan, Italian

Ingredients SCALE (1x)

  • One tablespoon of extra virgin olive oil (optional)
  • 1/2 onion chopped
  • 15 g celery, chopped (1/2 oz)
  • Two handfuls kale or kale, chopped
  • 1/2 cup of frozen peas (60 g)
  • 3 cups of raw cauliflower rice (375 g)
  • 1/2 teaspoon of sea salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup of oat milk (125 ml)
  • Four tablespoons nutritional or beer yeast

Ingredients SCALE (2x)

  • Two tablespoons extra virgin olive oil (optional)
  • One onion, chopped
  • 30 g celery, chopped (1 oz)
  • Four handfuls kale or kale, chopped
  • 1 cup of frozen peas (120 g)
  • 6 cups of raw cauliflower rice (750 g)
  • One teaspoon of sea salt
  • 1/4 teaspoon ground black pepper
  • 1 cup of oat milk (250 ml)
  • Eight tablespoons nutritional or beer yeast

Ingredients SCALE (3x)

  • Three tablespoons extra virgin olive oil (optional)
  • 1 1/2 onion, chopped
  • 45 g celery, chopped (1 1/2 oz)
  • Six handfuls kale or kale, chopped
  • 1 1/2 cup frozen peas (180 g)
  • 9 cups of raw cauliflower rice (1125 g)
  • 1 1/2 teaspoon sea salt
  • 3/8 teaspoon ground black pepper
  • 1 1/2 cup of oat milk (375 ml)
  • 12 tablespoons nutritional or beer yeast

Instructions

  1. We heat the oil in a large frying pan or a pot. If you want, you can use water or any other liquid instead of fat.
  2. Add the onion and celery and cook over medium-high heat until they start to brown.
  3. Add the kale and peas and cook for about 5 minutes, stirring occasionally.
  4. We add the raw cauliflower rice (we have only grated it, as you can see in our entry on making cauliflower rice) and cook for about 5 minutes, stirring from time to time.
  5. Add the salt, pepper and oat milk, stir and cook for about five more minutes.
  6. We remove from the heat, add the yeast, stir, and have our risotto ready to serve.
  7. We can keep it in the fridge for about 3 or 4 days. Who can also freeze it?

Nutrition

  • Serving Size: 1/4 of the recipe 
  • Calories: 194 
  • Sugar: 4.3 g 
  • Sodium: 293.7 g 
  • Fat: 5.6 g 
  • Saturated fat: 0.8 g 
  • Carbohydrates: 26.4 g 
  • Fiber: 9 g 
  • Protein: 14.2 g

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