Classic risotto is made with Arborio rice and tons of cheese. This dish has neither. Instead, we’ll use cauliflower rice.
What Makes This Cauliflower Rice, Risotto?
Classic risotto cooks slowly and requires constant stirring. This cauliflower rice comes together in no time at all.
So what makes it risotto? It’s creamy and decadent—all the things you hope for with a lot less calories and a lot less fuss.
The pesto comes together in minutes and pairs perfectly with the tart lemon creaminess of the cauliflower rice risotto. You can also add it on top of grilled fish or veggies, on pasta, on crostini, on sandwiches—the list goes on and on. It’s simple, versatile and dairy free, too.
Check Out Andrea’s Other Delicious Recipes:
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- Put a Healthy Spin on Zucchini Noodles. Get Recipe and Tips.
- Vegetarian Pot Pie! The Ultimate Comfort Food.
- Crispy Chickpea Snackers with Homemade Taco Seasoning
- 1 tbsp extra virgin olive oil
- 1 shallot minced
- 1 clove garlic minced
- 1/4 tsp Turmeric
- kosher salt & freshly ground pepper to taste
- 1 cup vegetable broth
- 1/4 cup dry white wine
- 3-4 cups riced cauliflower from 1 medium-sized head; see NOTE
- 1/2 cup raw cashews, soaked in water for 20 minutes or up to overnight, drained
- 2 pine nuts, toasted (also called Pignoli nuts)
- 3 tbsp freshly squeezed lemon juice (zest before cutting and reserve zest for garnish)
- kosher salt & freshly ground pepper to taste
- 2 cups arugula, packed
- 1 large clove garlic, halved
- 1/4 cup pine nuts, toasted
- kosher salt and freshly ground pepper to taste
- extra virgin olive oil, enough to combine
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Heat olive oil in a large pan over medium-high heat. Add the shallot, garlic, salt, pepper, and turmeric; stir to coat. Reduce heat to medium and cook, stirring occasionally, until shallots are translucent and garlic is fragrant, about 1-2 minutes.
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Add broth followed by the white wine and bring to a boil. Reduce to simmer and let cook until liquid reduces slightly, about 5-7 minutes.
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Meanwhile, prep the cashew lemon “cream” by placing drained cashews, toasted pine nuts, lemon juice, salt & pepper in a high-speed blender. Add ¼ cup cold water and blend until smooth (if mixture is too coarse, add water 1 tablespoonful at a time and blend again until smooth). Set aside.
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Once broth has reduced slightly, add the “riced” cauliflower, and stir to combine. Cook, stirring occasionally, until cauliflower softens, about 3 minutes (if mixture is too dry, top off with ¼ cup broth, as needed to soften). Add cashew lemon “cream” and stir to incorporate. Cook 1 minute for more flavors to come together. Taste and adjust seasonings, if needed. Serve immediately topped with arugula pesto, extra pine nuts and a sprinkling of lemon zest for garnish (or simply garnish with fresh chopped parsley).
NOTE: To make the cauliflower “rice,” place washed, dried cauliflower florets in a food processor and pulse a few times until mixture resembles rice. Transfer to a bowl and set aside. 1 head of cauliflower will make about 3-4 cups of cauli-rice.