Cauliflower Rice Risotto With Beets Recipe

Cooking Directions

• STEP 1.Start by roasting the beets in the oven until tender. Once cooled, peel and dice them into small cubes.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
• STEP 3.Add the cauliflower rice to the skillet and cook for a few minutes until it starts to soften.
• STEP 4.Gradually add vegetable broth to the skillet, stirring constantly, until the cauliflower rice is cooked and has absorbed most of the liquid.
• STEP 5.Stir in the diced beets and Parmesan cheese. Cook for an additional 2-3 minutes until everything is well combined and heated through.
• STEP 6.Season with salt and pepper to taste. Serve the cauliflower rice risotto with beets hot, garnished with fresh parsley if desired.

Cooking Tips

• To make cauliflower rice, simply pulse cauliflower florets in a food processor until they resemble rice grains.
• You can roast the beets ahead of time and store them in the refrigerator until ready to use.
• Feel free to add other vegetables like peas or mushrooms to the risotto for added flavor and texture.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the cauliflower rice risotto in a skillet over medium heat, adding a splash of vegetable broth to prevent it from drying out.
• Serve the risotto as a main dish or as a side to grilled chicken or fish for a complete meal.