2017-03-18 / Food

Cheesy No-Rice Risotto a snap to prepare

By THE YANKEE CHEF
Columnist

Cheesy No-Rice Risotto

..... Which just so happens to be gluten free I might add.
 
1 cup riced cauliflower, see NOTE

6 tablespoons milk

1/4 cup shredded Parmesan cheese

2 tablespoon butter or margarine

1/2 teaspoon red pepper flakes

Salt and black pepper to taste

Shredded Cheddar cheese for garnish
 
Place all ingredients, except Cheddar cheese, in a medium saucepan over medium heat. 

Stir very well to combine and bring to a boil.

Reduce heat to low and simmer, uncovered, for about 2 to 3 minutes, while stirring frequently, or until thickened.
 
NOTE: If you can't find riced cauliflower in your local supermarket, simply grab a trimmed head of cauliflower and grate it against the largest holes on your hand-held grater or separate it into florets and add them to your food processor.

A few whirls on high and you have cauliflower rice.
 
 

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