If you have ever made risotto with real rice that takes ages to cook and has a tendency to clump up, this one will be right up your alley! Low carb cauliflower gives this its signature creaminess without having to spend a ton of your time in the kitchen
This recipe is so much easier than a classic risotto tradition – you can have it ready in less than 10 minutes total with very little hands on time. Even faster if you use store bought cauliflower that’s already been “riced” and made into crumbles.
Pesto, cheese and cauliflower – three ingredients that sound nothing like risotto – but the result is something really special. Mascarpone provides a creamy, sultry texture that’ll make you forget you’re eating cauliflower!
You can cook your cauliflower “rice” to your liking – some people like it softer than others.
This incredibly versatile side dish recipe can easily be turned into a complete one pot meal with the addition of shredded chicken or beef strips or some extra pesto and cheese. It's perfect for those who want to eat less carbs but love pasta salad!
Ingredients:
1 x Raw Cauliflower
2 Tablespoons of Butter
a1/3 Cup of Mascarpone Cheese
2 Tablespoons Parmesan cheese
4 Tablespoons of Basil Pesto
Salt & Pepper to Taste
Method:
Combine the cauliflower, butter, salt and pepper in a microwave safe dish.
Pop the microwave on high for 5-6 minutes
Add the mascarpone cheese, microwave for a further 2 minutes
Stir in the parmesan - it should be looking creamy and smelling amazing by now
Wait a moment for the mix to cool before adding the pesto.