Creamy Cauliflower Rice Risotto with Parmesan

Name: Creamy Cauliflower Rice Risotto with Parmesan
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tablespoon (15 ml) extra-virgin olive oil; 2 tablespoons (28 g) unsalted butter, divided into 1 tablespoon and 1 tablespoon; ½ cup (80 g) yellow onion, finely diced (¼-inch pieces); 3 cloves (9 g) garlic cloves, minced; 20 ounces (570 g) riced cauliflower, fresh or thawed frozen, squeezed dry (about 6 cups); ¼ cup (60 ml) dry white wine; 1 cup (240 ml) low-sodium vegetable broth, warmed; 1 cup (80 g) Parmesan cheese, finely grated (from about 3 oz / 85 g wedge); 2 tablespoons (30 ml) heavy cream (optional); kosher salt, to taste, about ½ teaspoon; black pepper, freshly ground, to taste; 1 teaspoon (5 ml) lemon, fresh juice; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A light, low-carb take on risotto: riced cauliflower is sautéed with onion and garlic, simmered briefly in vegetable broth and white wine, then finished with butter and plenty of Parmesan for a creamy, savory skillet dinner in about 30 minutes.

Prep: 12 min
Cook: 18 min
Wait: 2 min
Total: 32 min
Makes: About 5 cups (4 generous side or 2–3 main servings)

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Ingredients

4 servings

1 tablespoon (15 ml) extra-virgin olive oil
2 tablespoons (28 g) unsalted butter, divided into 1 tablespoon and 1 tablespoon
½ cup (80 g) yellow onion, finely diced (¼-inch pieces)
3 cloves (9 g) garlic cloves, minced
20 ounces (570 g) riced cauliflower, fresh or thawed frozen, squeezed dry (about 6 cups)
¼ cup (60 ml) dry white wine
1 cup (240 ml) low-sodium vegetable broth, warmed
1 cup (80 g) Parmesan cheese, finely grated (from about 3 oz / 85 g wedge)
2 tablespoons (30 ml) heavy cream (optional)
kosher salt, to taste, about ½ teaspoon
black pepper, freshly ground, to taste
1 teaspoon (5 ml) lemon, fresh juice
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (5)

12-inch (30 cm) deep skillet or sauté pan with a lid
Wooden spoon or silicone spatula
Small saucepan or microwave-safe jug for warming broth
Microplane or box grater
Food processor (only if ricing fresh cauliflower)

Steps

Before you start

Grate the Parmesan from a wedge yourself; pre-grated cheese contains anti-caking agents and can turn grainy.
If using fresh cauliflower, rice it first: pulse 1-inch florets in a food processor in 2 batches until rice-sized grains, about 8 one-second pulses.
If using frozen riced cauliflower, thaw it and squeeze out excess water in a clean kitchen towel, or the risotto will be watery.
Warm the broth in a small saucepan or microwave so it doesn't cool the skillet when added.

1
Prep the vegetables
- Finely dice the onion, mince the garlic, and grate the Parmesan.
- If using frozen riced cauliflower, thaw it, then wrap in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
- Warm the broth until steaming.
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Ready when: Cauliflower feels damp but not dripping when squeezed.
Tip: Squeezing the cauliflower dry is the key to a creamy, not soupy, finish.
2
Soften the onion
- Heat the olive oil and 1 tablespoon of the butter in a 12-inch skillet over medium heat until the butter foams.
- Add the onion and a pinch of salt and cook, stirring often, for 4 minutes.
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Ready when: Onion is soft and translucent with no browning.
Tip: Lower the heat if the onion starts to color; browned onion will darken the risotto.
3
Add the garlic
- Stir in the garlic and cook for 30 to 45 seconds, stirring constantly.
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Ready when: Garlic smells fragrant and looks pale gold, not brown.
Tip: Burnt garlic turns bitter, so move on quickly to the next step.
4
Toast the cauliflower
- Add the riced cauliflower and stir to coat in the onion mixture.
- Cook for 3 minutes, stirring often, so the surface moisture evaporates and the grains begin to look slightly translucent at the edges.
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Ready when: Cauliflower looks dry and glossy, with a few light golden flecks.
5
Reduce the wine
- Pour in the white wine and scrape up any bits stuck to the pan.
- Simmer, stirring, for about 1 to 2 minutes.
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Ready when: The sharp wine smell has cooked off and the pan is almost dry.
6
Simmer in broth
- Add the warm broth and ½ teaspoon salt, and bring to a gentle simmer.
- Reduce the heat, partially cover the skillet, and cook for 6 to 8 minutes, stirring every couple of minutes, so the cauliflower turns tender and the liquid thickens into a loose sauce.
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Ready when: Cauliflower is tender when pressed with a spoon and the mixture is creamy with a little loose liquid.
Tip: If it looks dry before the cauliflower is tender, add 2 tablespoons of warm water or broth.
7
Finish with cheese
- Remove the skillet from the heat.
- Stir in the remaining 1 tablespoon butter, the Parmesan, and the cream if using.
- Stir vigorously for 1 minute until the cheese melts into a creamy sauce.
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Ready when: Cheese is fully melted and the risotto looks glossy and creamy, like a thick porridge.
Tip: Adding the cheese off the heat prevents it from clumping or turning oily.
8
Season and rest
- Stir in the lemon juice and season with black pepper and more salt to taste.
- Cover and let stand for 2 minutes so the risotto thickens slightly.
- Sprinkle with parsley if using and serve right away in warm bowls.
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Ready when: Risotto holds a soft mound on a spoon and tastes bright and well seasoned.
Tip: Taste before adding salt; Parmesan and broth are already salty.

Good to know

Tips

Don't overcook the cauliflower; past about 10 minutes of simmering it turns mushy and watery.
Use a wide skillet so moisture evaporates quickly and the sauce thickens.
Add proteins like seared shrimp, sautéed mushrooms, or roasted chicken on top for a heartier meal.
Finish with lemon juice at the end; it brightens the rich cheese flavor.

Make ahead

"Rice and measure the cauliflower, dice the onion, and grate the Parmesan up to 1 day ahead; refrigerate in separate airtight containers. The finished risotto is best fresh."

Storage & reheating

"Room temperature: up to 1 hour. Refrigerator: airtight container up to 3 days. Freezer: up to 2 months, though the texture will be softer. Reheat in a skillet over medium-low heat with 2 to 3 tablespoons broth or water, stirring until hot and creamy, about 3 to 4 minutes."

Substitutions

dry white wine → additional vegetable broth plus 1 teaspoon white wine vinegar. Use ¼ cup (60 ml) broth; keeps the acidity without alcohol.
Parmesan cheese → Pecorino Romano. Sharper and saltier, so reduce added salt and use about ¾ cup (60 g).
unsalted butter → extra-virgin olive oil. Use the same amount for dairy-free richness, though the sauce will be less creamy.
heavy cream → mascarpone or cream cheese. Use 1 tablespoon for extra creaminess.