Making a risotto is a lot like painting a masterpiece. It truly is an art form. Picking the correct rice, the temperature of the stock, how quickly you stir the stock into the rice, the usage of cheese vs no cheese.
I could go on and on about what makes a true risotto and the level of technique needed to make it come out correctly but sometimes I just want to sit down to eat and not spend hours in the kitchen making one dish.
Not to take away from Italian tradition but this creamy cauliflower rice comes out great and it’s a lot easier to make than risotto. It also reminds me of a baked rice my mom used to serve during Christmas.
You are going to love how easy it is to make this rice vs risotto.
Ingredients
- 6-8 cups chopped cauliflower
- 4 cups vegetable broth + 2 cups water
- ½ cup milk
- 1½ cups brown rice (I used a brown rice blend)
- 1 teaspoon salt (plus more to taste!)
- 2 tablespoons butter
- 6-8 cloves minced garlic
- ½ cup Mozzarella cheese for topping (more to taste)
Instructions
- Cook the rice according to package directions. Set aside.
- Bring the vegetable broth and water to a boil in a large pot. Add the cauliflower and boil for about 10 minutes, until tender. Transfer cauliflower pieces to a blender or food processor.
- Puree the cauliflower, adding milk or extra vegetable broth to get a smooth, creamy consistency. Season with salt. Pour over the cooked rice and stir to combine.
- In a large nonstick skillet, melt the butter and add the garlic, sauteing over low heat until the garlic is very fragrant, about 3-5 minutes. Add the creamy rice mixture and stir until butter and garlic is incorporated. Add cheese on top or stir it throughout the rice to get it melted. Season with additional salt and pepper to taste.
Recipe source: Pinch of Yum
Photo source: My Recipe Box
