Name: 20 Minute Cauliflower Rice Risotto Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 12-oz. bags riced cauliflower; 1 cup raw cashews; 1 yellow onion (diced); 2 cups chicken broth; 3 tbs. nutritional yeast; 1 lemon; chopped fresh thyme; salt and pepper; truffle oil for drizzling (optional)

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#whole30 compliant, #vegetarian and #paleo friendly 🌿

If you’ve ever made traditional risotto then you know it can be laborious (literally standing over the hot stove), time consuming (for 30 plus minutes) and although beyond delicious, it’s deffy not known as a “healthy” choice to kick off the year with (so. much. cheese.) haha!

With that being said, I’m happy to share that the creaminess and decadent flavors of risotto CAN be recreated in a healthier way – one that is @whole30 approved, paleo and vegetarian! The trick is to use the almighty cauliflower two ways — as your rice and as the base of your creamy sauce! You’ll flavor the sauce with nutritional yeast (the only reason we can’t call this recipe vegan) which has an intensely cheesy flavor. Raw cashews help to add creaminess to your risotto as well. Let’s do this!

Why I Love This Recipe

This creamy cauliflower risotto is one of my favorite healthy risotto recipes because it has all the indulgence of traditional risotto but is made with fresh riced cauliflower, so it’s lower in carbs and easier on the digestive system. The creamy texture from the cashews and the bright zing of lemon zest give it depth of flavor that makes it taste anything but “healthy.”

I also love that it comes together with simple ingredients and uses a food processor to make the sauce — a total shortcut without sacrificing flavor. You can serve it as a side dish for weeknight dinners, or pair it with roasted veggies or cremini mushrooms for a satisfying vegetarian meal. Plus, it reheats beautifully the next day, making it a great way to prep ahead.

Cauliflower Rice “Risotto”

Rich, creamy and Whole30 compliant “risotto” made from cauliflower rice!

Ingredients

3 12-oz. bags riced cauliflower
1 cup raw cashews
1 yellow onion diced
2 cups chicken broth
3 tbs. nutritional yeast
1 lemon
chopped fresh thyme
salt and pepper
truffle oil for drizzling optional

Instructions

Heat 1 tbs. olive oil over medium heat in a large skillet, then add in diced onion. Cook for 5 minutes or until translucent, then add in cauliflower rice. Season well with salt and pepper and cook for 4-5 minutes, then remove from heat.
In a blender, combine 2 cups of the cooked cauliflower rice with 2 cups of chicken broth, 1 cup raw cashews, 3 tbs. nutritional yeast and juice of 1 lemon. Blend until smooth and taste for seasoning.
Add blended sauce back to pan with remaining cooked cauliflower rice and add fresh thyme. Bring to a simmer and then reduce heat, letting the sauce cook down to your desired consistency (ours took about 15 minutes). Taste for seasoning and drizzle lightly with truffle oil if using. Serve warm and enjoy!

FAQs

Yes! Simply chop the cauliflower florets and pulse in a food processor until it resembles rice. Works perfectly for this creamy cauliflower risotto.

Yes! Simply omit the chicken stock and use vegetable stock or coconut milk for added richness. Nutritional yeast adds that cheesy flavor without dairy.

Absolutely. Cremini mushrooms or sautéed zucchini, asparagus, or spinach are all great additions for extra flavor and texture.

If you want a truly low-carb, healthy risotto, stick with fresh riced cauliflower. Regular rice or arborio rice will work but this recipe will no longer be paleo, Whole30, or low-carb.

Let the risotto cool, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.

Blending some of the cauliflower rice with cashews and stock in a food processor gives that rich, creamy consistency similar to traditional risotto.