cauliflower Risotto
Puree: In small pot, add butter, shallots, garlic, cauliflower, veggie stock, and pepper.
Bring to simmer and cook 8 to 10 minutes.
Add to vitamix and blend until smooth.
Risotto: In food processor, pulse 1 1/2 cup cauliflower until finely minced to rice consistency.
Cut remaining cauliflower into small florets (1/4 to 1/2 inch in size).
In pan on medium high heat, sautee shallots in olive oil.
Add florets for 3 minutes stirring frequently and don't over cook.
Add the puree, lemon juice, truffle oil, salt, pepper and cook for 3 more minutes.
Remove from heat and add minced cauliflower.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (634g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 117 | ||
Calories from Fat: 46 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 1977.4mg | 68 % | |
Potassium 486.5mg | 13 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 13.2g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 117
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