The cauliflower rice risotto is a light and delicious version of the traditional. The combination of onion, celery, kale, and peas gives it a unique flavor, while oat milk and yeast add creaminess. A healthy and tasty option to enjoy at any time.
In a large skillet or pot, heat the oil.
Add the onion and celery, cooking until slightly browned.
Then add the kale and peas, cooking for about 5 minutes and stirring occasionally.
Cauliflower Rice Risotto
Ingredients
1 tablespoon of Extra virgin olive oil
½ Chopped onion
15 grams of Chopped celery
2 Kale leaves
½ cup of Frozen peas
3 cups of Raw cauliflower rice
½ teaspoon of Sea salt
⅓ teaspoon of Ground black pepper
½ cup of Oat milk
4 tablespoons of Brewer's yeast
Preparation
Step 1 : In a large skillet or pot, heat the oil (or any other preferred liquid).
Step 2 : Add the onion and celery, cooking over medium-high heat until slightly browned.
Step 3 : Then add the kale and peas, cooking for about 5 minutes and stirring occasionally.
Step 4 : Next, add the raw grated cauliflower rice and cook for another 5 minutes, stirring occasionally.
Step 5 : Season with salt, pepper, and pour in the oat milk, stir, and continue cooking for about 5 more minutes.
Step 6 : Remove from heat, add the yeast, mix, and the risotto is ready to serve.
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