Cauliflower Risotto

Name: Cauliflower Risotto
Cuisine: American
Ingredients: 20 oz frozen riced cauliflower (2 small bags); 3 tbsp butter (truffle butter is a nice option!); 1/2 cup shredded gruyere cheese (I use the gruyere Swiss blend); 1/2 cup shredded Parmesan cheese; 1 bunch fresh asparagus, root ends snapped and stems cut into 1” pieces; 1 onion, diced; 1/2 tsp Italian seasoning; 3 cloves garlic, crushed; 1/4 cup white wine; 1/2 cup heavy whipping cream; 1/2 cup chicken bone broth

Rebecca Dunsworth @cook_2731994

I loved a frozen version of this but can no longer find it, so I had to make my own!

Rebecca Dunsworth @cook_2731994

I loved a frozen version of this but can no longer find it, so I had to make my own!

Saved

Ingredients

20 ozfrozen riced cauliflower (2 small bags)
3 tbspbutter (truffle butter is a nice option!)
1/2 cupshredded gruyere cheese (I use the gruyere Swiss blend)
1/2 cupshredded Parmesan cheese
1 bunchfresh asparagus, root ends snapped and stems cut into 1” pieces
1onion, diced
1/2 tspItalian seasoning
3 clovesgarlic, crushed
1/4 cupwhite wine
1/2 cupheavy whipping cream
1/2 cupchicken bone broth

Saved

Steps

1

Melt butter in large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. In the meantime, cook cauliflower rice in microwave according to directions.
2

Add garlic and wine and simmer for 1 minute. Add the cauliflower rice, asparagus, bone broth, Italian seasoning, and 1/2 tsp each salt and pepper. Cook for 10 minutes, stirring occasionally.
3

Stir in whipping cream and cheeses. Cook over low heat, stirring frequently, until cheese melts and sauce thickens, about 3 minutes. Serve and enjoy!