Let us convince you that this grain free “rice” is truly amazing! Grated cauliflower has the al dente texture and size of rice grains and cooks up in minutes. White beans blended with water create the creamy comfort we love about risotto, making this a healthy dish without the guilt of a high-fat, high-carb meal. Prepare to be amazed!
- 1 large head cauliflower, stem removed, broken into florets
- One 15-ounce can cannellini beans
- 2 tablespoons extra-virgin olive oil
- 1/2 cup yellow onion, finely diced
- 8 ounces wild mushrooms, thinly sliced
- 1 tablespoon finely chopped garlic
- 1 teaspoon thyme leaves
- 1/4 cup dry white wine
- 1/2 cup grated Parmesan cheese, plus more for topping
- Sea salt and freshly ground black pepper
- 10 basil leaves, cut into ribbons
- Aged balsamic vinegar for drizzling
1. Grate the cauliflower florets with a box grater using the large holes or with a food processor with a grating attachment; a food grinder works too. Set aside.
2. Blend the beans with 1 cup water until smooth and creamy; set aside.
3. In a large saucepan, add the oil and heat over medium-high heat. When the oil is shimmering, add the onions and sauté until translucent, about 2 minutes. Add the mushrooms and sauté until tender, about 3 minutes. Add the garlic and thyme and sauté until fragrant, about 1 minute. Add the cauliflower "rice" and sauté for about 5 minutes or until tender.
4. Deglaze the pan with wine and cook, stirring until wine is almost dry, about 2 minutes. Stir in the bean mixture until well combined. Cook the mixture until the risotto is thick and creamy, about 3 minutes. Remove from heat and stir in the Parmesan cheese. Taste and adjust seasoning with salt and pepper.
5. To serve, spoon risotto into a warmed serving bowl and garnish with Parmesan cheese and basil ribbons and drizzle with balsamic. Serve immediately.