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Creamy Cauliflower Risotto with Pesto - Discover the best Cauliflower Risotto recipe! A delicious, creamy, and healthy twist on traditional risotto, ready in un

Creamy Cauliflower Risotto with Pesto

This cauliflower risotto offers a lighter, yet incredibly satisfying take on the classic Italian dish. Utilizing finely grated cauliflower instead of rice, it achieves a wonderfully creamy texture without the heavy carbs. It’s a versatile meal that’s perfect for a weeknight dinner or a light lunch, allowing the vibrant flavors of fresh asparagus and a zesty hemp seed pesto to shine. Our focus on fresh ingredients and simple techniques ensures that this cauliflower risotto is not only delicious b
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1/4 cup olive oil
  • 1/2 small onion (finely chopped)
  • 1 large or 2 small heads cauliflower (finely grated*)
  • 2 cloves garlic (minced or grated)
  • 1/3 cup white wine
  • 1 inch small bunch asparagus (cut into 1-2 sticks)
  • 1/2 cup veggie or chicken broth + more if needed
  • zest of 1 lemon
  • 1/2 cup full-fat canned coconut milk (or cream)
  • 1/2-3 /4 cup parmesan cheese (use nutritional yeast for vegan eaters)

Method
 

  1. For the Cilantro-Basil Hemp Seed Pesto: In a bowl, combine the cilantro, basil, hemp seeds, 2 tablespoons olive oil, lemon juice, garlic (if using), parmesan cheese (if using), crushed red pepper and a pinch of both salt and pepper. Taste and adjust seasonings. Add water to thin if desired.
  2. Heat a large, high-sided skillet over medium heat and add 2 tablespoons olive oil. Add the onion, season with salt and pepper, and cook until caramelized, about 8 minutes.
  3. Add the grated cauliflower and the minced garlic to the skillet. Season with salt and pepper and cook for 2 more minutes.
  4. Deglaze the pan with white wine and cook, stirring constantly, until the liquid is almost evaporated. Stir in the asparagus.
  5. Slowly pour in the veggie broth and coconut milk. Bring to a simmer and cook until the cauliflower and asparagus are tender and the mixture is creamy, about 6 to 8 minutes.
  6. Remove from heat. Stir in the lemon zest and parmesan cheese. Taste and adjust seasonings.
  7. Divide the risotto among bowls. Top generously with the prepared pesto.

Notes

- Ensure your cauliflower is finely grated for the best creamy texture.
- Don't skip caramelizing the onion; it adds a deep flavor base.
- Adjust broth and coconut milk as needed to reach desired creaminess.
- For a vegan option, use nutritional yeast instead of parmesan.