Riceless Risotto


Riceless Risotto is a twist on traditional risotto substituting rice with cauliflower. A healthy, nutrient rich meal!

Riceless Risotto (Using Cauliflower Rice)
Serves 8
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  1. 1 onion, chopped
  2. 1 Tablespoon olive oil
  3. 1 head cauliflower, cut into small pieces
  4. 1 cup silver beet
  5. 4 stalks celery
  6. 1 cup organic, free range chicken broth
  7. Dash of salt and pepper
  8. 1/2 cup pitted dates, chopped
  9. 1/3 cup walnuts, chopped and toasted
  1. In a large skillet cook onions in the olive oil for about 10 minutes or until tender.
  2. Meanwhile, shred the cauliflower, silver beet and celery in a food processor using the grating attachment.
  3. Add the shredded cauliflower, silver beet, celery, broth and a dash of salt and pepper to the skillet. Mix well and cook for 3 minutes.
  4. Pour the mixture into a lightly greased casserole dish.
  5. Cover with foil and bake in a 220 degree C oven for 35 minutes.
  6. Stir in the dates and walnuts, return to the oven for 10 minutes, uncovered.
  1. Nutritional Analysis: One serving equals: 114 calories.
  2. 5g fat, 97mg sodium, 18g carbohydrate, 4g fiber, and 4g protein
Young Catholic Mums http://youngcatholicmums.com/

Filed Under: ChickenCookingHealth FoodsRecipes

About the Author: I am a working mother of 2 young kiddies. I work as a qualified personal trainer and I love what I do. I am trying to bring my children up with a healthy lifestyle and a healthy balance of all life's aspects. My passion is to help mothers realise that choosing to be a healthy active mum is not as daunting as it may seem, its just about finding that balance in ALL areas of life.

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