I love experimenting with different kinds of food. I make vegan recipes even though I'm not vegan, I make gluten-free recipes even though I'm not gluten-free, and I make low-carb recipes even though I bloomin' love pasta. Why not? It's a fun challenge, and I love all kinds of food (perhaps a bit too much).
You might know about my obsession with using cauliflower to make tasty low-carb versions of my favourite carby dishes (I know - me and every other person on the internet), and one recipe I hadn't attempted yet was a low-carb risotto. It seems totally counter-intuitive, but if I can make a successful low-carb fried rice, why not risotto!
Of course, this isn't a real risotto by any stretch of the imagination. There's no rice... which is kind of integral to a risotto. It's in the name. I'm under no illusions here - it's not a real risotto if there's no rice.
But, if you're anything like me, your favourite part of a risotto is the gooey sauce and the massive handful of cheese you add at the end - and this low-carb version has cheese in bucketloads!
This cauliflower risotto is also a lot quicker to make than the usual version. Just blend your cauliflower into 'rice', fry it off a little to give it a wonderful toasty flavour (you want to see little flecks of golden brown appearing through the rice), then add heaps of cheese. Heaps and heaps. I said low-carb, not low-cheese.
You could experiment with making this cauliflower risotto in all kinds of flavours. I kept mine super simple with just some chives to add a pop of freshness, but I'm dreaming up all sorts of other types. My ultimate risotto is a simple mushroom and parsley version, so that's probably what I'll try next. The sky's the low-carb limit!
Just lookit. It's enough to make you cry.
(or maybe just me)
Low-carb cauliflower risotto
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- 400 g cauliflower (~ ½ large head)
- 1 tablespoon oil
- 1 clove garlic, minced
- 50 g cheddar cheese, grated (~ ½ cup when grated)
- 60 g grated mozzarella (~ ½ cup)
- 75 ml milk (~ ¼ cup)
- 2 tablespoon fresh chives, chopped
- Black pepper
- Add the cauliflower to a food processor, and blitz until it resembles rice.
- Heat the oil in a large frying pan, and add the cauliflower 'rice'. Cook over a fairly high heat for several minutes, stirring occasionally, until the cauliflower starts to turn golden brown. Add the garlic and cook for 1 more minute.
- Turn the heat down to medium-low, and add the cheddar, mozzarella, milk, and half of the chives. Mix well until the cheeses have melted.
- Season generously, and serve topped with the remaining chives.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: nutritional information is approximate, and will depend on exactly what ingredients you choose.