Cauliflower Risotto

Source: mrspaleo.blogspot.com
Course: Sides
Preperation time: 10min
Cooking Time: 15min
Serves: 2

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 Fresh Garlic Clove, Minced 0 0 1 1 0 0 4 4
2 Tablespoon(s) Extra Virgin Olive Oil 0 0 0 0 14 14 119 119
1 cup Parmesan Cheese, Grated 19 19 2 2 14 14 216 216
1 To Taste Black Pepper 0 0 0 0 0 0 0 0
1/2 cup White Wine 0 0 1 1 0 0 42 42
1 Small Handful Fresh Parsley, Chopped 0 0 0 0 0 0 3 3
1 Head Cauliflower, Riced 6 6 15 15 1 1 74 74
1/2 cup Coconut Milk(s) 1 1 3 3 14 14 138 138
1/2 Medium Yellow Onion, Diced 0 0 2 2 3 3 36 36
2 Tablespoon(s) Butter 0 0 0 0 12 12 102 102
1 To Taste Sea Salt 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 27 25 57 734
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Instructions

  1. Heat olive oil in a large skillet over high heat.
  2. Add the onion and cauliflower, stirring, until the onion is translucent, about 3 minutes.
  3. Add the garlic and cook, stirring, 2 minutes.
  4. Add the wine  and cook, stirring, until evaporated, 1 to 2 minutes.
  5. Add the broth, coconut milk and 1 teaspoon salt; Bring to a boil then add the butter, cheese and parsley, stirring vigorously until the risotto is creamy, 1 to 2 minutes.
Visit mrspaleo.blogspot.com for the full instructions.

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