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Cauliflower Rice Risotto.- This delicious cauliflower rice risotto is lighter than the traditional risotto because is made with cauliflower instead of rice and is also vegan.

Cauliflower Rice Risotto

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 20 mins
  • Total: 30 mins
  • 2-4 1x
  • Main dish
  • Vegan, Italian

Servings 2-4 1x

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This delicious cauliflower rice risotto is lighter than the traditional risotto because is made with cauliflower instead of rice and is also vegan.

Ingredients

  • 1 tbsp extra virgin olive oil (optional)
  • 1/2 finely chopped onion
  • ½ oz celery, finely chopped (15 g)
  • 2 handfuls chopped kale
  • 1/2 cup frozen peas (60 g)
  • 3 cups uncooked cauliflower rice (375 g)
  • 1/2 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1/2 cup plant milk (125 ml), we used oat milk
  • 4 tbsp nutritional yeast

Instructions

  1. Heat the oil in a frying pan or a saucepan and cook the onion and the celery over medium-high heat until they start to golden brown. Use water instead of oil if you want.
  2. Add the kale and the peas and cook for another 5 minutes.
  3. Add the uncooked cauliflower rice (you can learn how to make it here) and cook for about 5 minutes, stirring occasionally.
  4. Add the salt, pepper and milk, stir and cook for 5 minutes more.
  5. Remove the pan from the heat, add the nutritional yeast, stir and the risotto is ready to go.
  6. Store it in a sealed container in the fridge for up to 4 days or just freeze it.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 194
  • Sugar: 4.3 g
  • Sodium: 293.7 mg
  • Fat: 5.6 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 26.4 g
  • Fiber: 9 g
  • Protein: 14.2 g