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Cauliflower Rice “Risotto” With Beets

1 cup vegetable broth
1 tablespoon unsalted butter
½ cup diced onion (from one medium onion)
3 cups cauliflower rice
salt and pepper, to taste
2 small golden or Chiogga beets, cooked and cut into wedges
¼ cup grated Parmesan cheese
3 tablespoons chopped toasted walnuts
1 tablespoon chopped chives

In a small saucepan over medium-low heat, warm the vegetable broth.

Melt the butter in a large, high-sided skillet over medium heat. Add the onion and sauté until soft, about 4 minutes. Add the cauliflower rice, season with a generous pinch of salt and a few grinds of pepper, and stir to combine. Slowly pour in the vegetable broth and bring to a simmer. Cook until the “risotto” is creamy and the broth is evaporated, about 5 minutes.

Remove from heat and stir in the beets. Divide into two bowls and top with Parmesan cheese, walnuts, and chives.

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