This amazing low carb "risotto" is made simple with Heaven & Earth Riced Cauliflower & Butternut Squash. Creamy, dairy, and delicious – perfect for Shavuot.
Cauliflower and Butternut Squash “Risotto” (Gluten-Free)
Recipe By Vera Newman
- Cooking and Prep: 20 m
- Serves: 6
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Contains:
Ingredients (11)
Main ingredients
Sommelier Suggests
Start Cooking
Prepare the Risotto
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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.
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Reduce heat to medium low, add frozen cauliflower and butternut squash, and toss to coat in the butter.
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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.
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Do the same process with the heavy cream, adding a little at a time and letting it evaporate.
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Stir in the parmesan and adjust seasonings if needed. Serve with more grated parmesan and enjoy.
About
Sponsored by Heaven and Earth
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Replies:
1 bag in total. -
Replies:
The cauliflower is the "Risotto" it is instead of real risotto. (Gluten free).
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Replies:
You can just leave it out if you don't like cooking with wine.
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Replies:
The cauliflower is the "Risotto" it is instead of real risotto. (Gluten free).
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Replies:
You can just leave it out if you don't like cooking with wine.
