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This amazing low carb “risotto” is made simple with Heaven & Earth Riced Cauliflower & Butternut Squash. Creamy, dairy, and delicious – perfect for Shavuot.
4 tablespoons butter
8 ounces mushrooms, sliced
2 cloves garlic, minced
salt, to taste
pepper, to taste
1 (14-ounce) package Heaven & Earth Riced Cauliflower and Butternut Squash
1/4 cup Baron Herzog Chenin Blanc or other dry white wine
1/4 – 1/2 cup veggie broth
4 tablespoons heavy cream
1/2 cup grated Parmesan cheese
In a large sauté pan, melt butter over medium heat. Add mushrooms and garlic and sauté until mushrooms are tender and just turning golden brown. Season with salt and pepper.
Reduce heat to medium low, add frozen cauliflower and butternut squash, and toss to coat in the butter.
Add white wine and cook until the liquid has mostly absorbed. Add broth a few tablespoons at a time, stirring frequently and letting it evaporate each time.
Do the same process with the heavy cream, adding a little at a time and letting it evaporate.
Stir in the parmesan and adjust seasonings if needed. Serve with more grated parmesan and enjoy.
Sponsored by Heaven and Earth
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Where does the actual risotto come in? Where do I Cook or add in the risotto?
The cauliflower is the “Risotto” it is instead of real risotto. (Gluten free).
Substitute for wine? Can you substitute anything for the wine?
You can just leave it out if you don’t like cooking with wine.
Do I use a combination of one 14 oz bag riced cauliflower and butternut squash or is it two separate 14 oz bags of each.
Thank you
1 bag in total.