Squash and Riced Cauliflower Risotto
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A Note from Feedfeed
This squash and riced cauliflower dish is healthy, filling, and fast! A risotto made with riced cauliflower is a genius to get in all your veggies. If you're looking for a low-carb alternative-this is your key.
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Recipe Card
ingredients
- 2 tablespoons olive oil
- 1 sweet onion, sliced
- 1 pound cubed and peeled butternut squash
- 1 1/2 cups vegetable broth
- 1 tablespoon unsalted butter
- 1/2 pound sliced white mushrooms
- 1 (12 ounce) bag) Cascadian Farm Riced Cauliflower
- 3 tablespoons grated Parmesan cheese
- Dried thyme, to taste
Method
Step 1
In a large pan heat olive oil over a medium heat. Add sliced onions and cook until soft and golden, about 4-5 minutes.
Step 2
Add butternut squash and cook for about 5 more minutes, than add broth, cover with lid and cook for about 15 minutes.
Step 3
In a separate pan melt the butter and add mushrooms, cook until soft, about 7 minutes. Then add cauliflower, stir well and cook for about 3-4 minutes. Set aside.
Step 4
When the butternut squash is soft, add mushroom and cauliflower mixture to the squash mixture. Stir well and cook for about 5 more minutes, adding more vegetable broth, if needed.
Step 5
Add dried thyme and Parmesan and stir until creamy. Serve immediately.