Cheddar and Spring Onion Cauliflower Risotto Recipe

Name: Cheddar and Spring Onion Cauliflower Risotto
Prep time: 20M
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 12 fresh red cherry tomatoes USDA; 0.75 table salt USDA; 2 heavy whipping cream USDA; 2.5 cheddar cheese FNDDS; 0.5 vegetable broth FNDDS; 0.75 tap water FNDDS; 10 fresh young green onion, chopped FNDDS; 1 sugar free maple flavor syrup, Maple Grove Farms; 1 butter, unsalted USDA; 10 frozen cauliflower, riced Green Giant; 0.25 dijon mustard Woodstock; 1 fresh garlic cloves USDA; 0.25 balsamic vinegar, 60 grain Four Monks

5.1g
Net Atkins Count ^TM

Prep Time: 20 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

6.9g

Protein

11.8g

Fat

2.7g

Fiber

172.3cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

12 ea fresh red cherry tomatoes USDA
0 3/4 tsp table salt USDA
2 Tbsp heavy whipping cream USDA
2 1/2 oz cheddar cheese FNDDS
0 1/2 cup vegetable broth FNDDS
0 3/4 cup tap water FNDDS
10 Tbsp fresh young green onion, chopped FNDDS
1 tbsp sugar free maple flavor syrup, Maple Grove Farms
1 Tbsp butter, unsalted USDA
10 oz frozen cauliflower, riced Green Giant
0 1/4 tsp dijon mustard Woodstock
1 ea fresh garlic cloves USDA
0 1/4 cup balsamic vinegar, 60 grain Four Monks

DIRECTIONS

In a small sauce pot, bring water, ¼ cup balsamic vinegar, sugar free maple syrup, thinly sliced garlic, and salt just to a simmer.
In a small heat-resistant bowl, place halved cherry tomatoes. Pour hot balsamic vinegar mix over the tomatoes and stir. Allow to sit at room temperature for at least 20 minutes, or up to 2 hours. Cover and refrigerate if not needed for more than 2 hours.
In a large non-stick skillet over medium heat, melt butter. Add ½ cup thinly sliced green onions and sauté, stirring regularly, until white portions are becoming translucent, about 2 minutes. Add frozen cauliflower rice, shake into an even layer, and cook, stirring regularly, until cauliflower rice is almost dry and beginning to brown, 8-10 minutes. Add broth, cream and Dijon mustard, stirring until well mixed and evenly coated. Sprinkle in cheese and continue over medium heat, stirring constantly, until melted cheese forms a sauce which has thickened some and evenly coats all the cauliflower, about 4 minutes. Scrape into a serving bowl.
Strain tomatoes from the balsamic mixture and place on top of the cauliflower risotto. Finish with the remaining 2 tablespoons sliced green onions and garnish with 1 teaspoon balsamic vinegar. Serve while warm. One serving is about ½ cup cauliflower risotto, topped with 6 tomato halves, ½ tablespoon sliced green onions, and ¼ teaspoon balsamic.

Cooking Tip

While traditional risotto with rice is a time and attention heavy creation, keeping things low carb with cauliflower rice not only lowers the carbs, it also reduces the time and effort needed to complete this delicious recipe. The only slightly tricky part is cooking the frozen cauliflower rice until it is almost dry. Don’t skip this step or the outcome is likely to be mushy cauliflower instead of rice-like cauliflower. This is the perfect recipe to feature a full bodied specialty cheddar, but note that a very sharp cheddar may not fully melt into the sauce.