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biodynamic eggplant from inverleigh
and broccolini in veg boxes this week
biodynamic eggplant from inverleigh
and broccolini in veg boxes this week
Cauliflower Rice “Risotto” With Beets

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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