Fish

Hot curry cauliflower risotto is for Dinner.

Hot curry cauliflower risotto takes 5 minutes to prepare.

Hot curry cauliflower risotto takes 25 minutes to cook.

Hot curry cauliflower risotto makes 4 servings.

The ingredients for Hot curry cauliflower risotto are:

4 cup Birds eye riced cauliflower
1 cup, pieces or slices Mushrooms, fresh
4 oz Albacore Tuna Fish in Water
1 cup (8 fl oz) Chicken Broth
.5 cup Silk Organic Soy Milk Unsweetened
8 tbsp Kal Nutritional Yeast Flakes
.25 cup, chopped Onions, raw
2 tbsp Butter, salted
0.5 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
2 tsp Garam Masala Spice Blend (by SAPOROUS)
2 tsp Turmeric, ground
2 tsp Pepper, black
1 tbsp Curry powder
2 tsp Crushed Red Pepper Flakes (by SHERILG)
2 tsp Sage, ground

Here is how you make Hot curry cauliflower risotto:

Sautee onions in butter until translucent. Add mushrooms and cook until soft. Add rice cauliflower and pumpkin. Add spices. Add chicken broth 1/2 cup at a time and simmer, stirring often until broth is absorbed. Add the other 1/2 cup broth, simmer until absorbed. Add soy milk, simmer until absorbed. Add albacore. Serving Size:?4

The nutritional information for Hot curry cauliflower risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 225.3

• Total Fat: 10.4 g
• Cholesterol: 26.8 mg
• Sodium: 919.8 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 8.3 g
• Protein: 14.8 g

The dietary needs meet for Hot curry cauliflower risotto is Gluten Free