Print
fork holding cauliflower rice risotto

Whole30 + Keto Cauliflower Rice Risotto


  • Author: Natalie
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
Scale

Ingredients


Instructions

  1. Heat a large skillet over medium high heat. Add the ghee, frozen cauliflower ricesalt + pepper. Stir until the rice is thawed, about 5 minutes.
  2. Add in the grated garlic and stir for 30 seconds until fragrant.
  3. Pour in the bone broth and cashew cream. Stir and continue cooking over medium heat for 5-10 minutes until the liquid is absorbed. Feel free to add in more bone broth if you want your risotto to be a thinner consistency.
  4. Serve warm. Leftovers will keep refrigerated in an airtight container for 5 days.

Notes

Serves 4 small side portions, or 2 large dinner portions