Cauliflower Rice Risotto Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy cauliflower rice risotto made with riced cauliflower, vegetable broth, and a cashless cream sauce, finished with spinach and cheese. Comforting and satisfying without traditional rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 medium onion (finely minced)
- 36 ounces cauliflower rice
- 1 cup vegetable broth
- 5 ounces baby spinach
- 1 cup whole milk
- 1 cup white cheddar cheese
- ¼ cup grated parmesan cheese
- 1 teaspoon sea salt
- Juice of 1 lemon
- 1 ½ cups vegetable broth
- 1 cup raw cashews or pine nuts
- 1 tablespoon nutritional yeast
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 860mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1343mg
- Calcium
- 414mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 860MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.