Side Dish

Riced cauliflower risotto is for Side Dish.

Riced cauliflower risotto takes several minutes to prepare.

Riced cauliflower risotto takes 10 minutes to cook.

Riced cauliflower risotto makes 2 servings.

The ingredients for Riced cauliflower risotto are:

3 cup Birds eye riced cauliflower
0.35 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
2 oz Cream Cheese
4 tbsp Parmesan Cheese, shredded
0.5 tbsp Butter, salted
Salt, pepper and garlic powder to taste
Any fresh herbs of your liking

Here is how you make Riced cauliflower risotto:

In a saucepan melt butter. Add riced cauliflower and sauté for 3-5 mins on med heat. Add heavy cream and cream cheese, stir frequently until cream cheese is melted and mixed through and the cream has reduced so the mixture is creamy not wet. Add Parmesan cheese and remove from heat. Stir in cheese until melted. Add any fresh herbs/spices and stir. Serve immediately. Serving Size: Makes 2 1.5 c servingsNumber of Servings: 2Recipe submitted by SparkPeople user TBING87.

The nutritional information for Riced cauliflower risotto is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 375.2

• Total Fat: 33.8 g
• Cholesterol: 103.0 mg
• Sodium: 1,114.8 mg
• Total Carbs: 10.2 g
• Dietary Fiber: 3.0 g
• Protein: 8.3 g

The dietary needs meet for Riced cauliflower risotto is Low Carb