Low Carb Risotto!....Summer Squash Cauliflower Rice Risotto!

I think this is up there with one of my favorite recipes!  It is creamy yet fresh!  My favorite part about this risotto, is that you aren't full and full of guilt when you are doing eating it!

So, here is the trick...replace that heavy arborio rice with grated cauliflower.  It really does look like the real thing!  Since cauliflower is white, this tells you that it does have carbohydrates in it.  But, vegetable still has half the amount of carbs than rice!  So, why not try this healthy version of the Italian classic?





Summer squash is matched beautifully with the cauliflower!  I sometimes think that that vegetable is overlooked.  But, not this time!

Summer Squash Cauliflower Rice Risotto

 What I think really made the dish so delicious was the grated lemon zest that I added into the risotto and used for a garnish.  It really counterbalanced the richness in the dish and really brightened it up.

The sage and fried sage leaves added a quite unique twist on this dish as well.

Best part?  Gluten free, vegan, paleo, low carb!  What else could you ask for?





Ingredients (yields 4 servings)
1 head cauliflower (grated)
2 summer squash, sliced into quarters or halves
2 garlic cloves finely chopped
1/2 yellow onion chopped
fresh sage
1/3 c white wine
1/3 c almond or coconut milk
1/3 c veg broth
1-2 tbsp vegan cream
1/3 c nutritional yeast
s + p
evoo

 Directions:
in a large saute pan, heat evoo and saute garlic and onions for about 4 minutes.  Add in cauliflower rice and saute an additional 5 minutes.  Slowly add in all your liquids and nutritional yeast, bring to a boil, and then simmer.  Add in the sliced summer squash, sage and lemon zest once you start to see some of the liquid evaporate.  Simmer for an  additional 5-10 minutes.  Be careful, you don't want the cauliflower to get mushy!
Transfer to plate, garnish with fried sage and lemon zest and devour!