Cauliflower Chive Risotto

Cauliflower Chive Risotto_SMALL.jpg

My goal is a simple one—to always make veggies YUMMY!

Cauliflower Chive Risotto 1.jpg

I like to show people just how delicious and versatile veggies can be.

Cauliflower Chive Risotto 2.jpg

Sure you can roast them and add some seasonings, which will always make them tastier than if they were steamed.

But let’s take it a step further...

Cauliflower Chive Risotto 3.jpg

Let’s add cauliflower to a creamy risotto...

Cauliflower Chive Risotto 4.jpg

This gives the dish great texture, and makes you feel like a rock star after your second helping—because you’ve had a days worth of veggies!

Cauliflower Chive Risotto 5.jpg

Veggies don't just add nutrition to any dish; they also make the dish taste better!

Cauliflower Chive Risotto 6.jpg

And I don’t know about you, but this is the way I like to eat my veggies.

Cauliflower Chive Risotto 7.jpg

Cauliflower Chive Risotto

servings: 4; makes about 4 cups


  • ½ small head cauliflower (about 8 ounces), or 2 cups prepared cauliflower rice
  • 32-ounce box vegetable stock (4 cups)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup Arborio rice
  • ½ cup white wine
  • 1¼ cups grated parmesan cheese (4 ounces)
  • ¼ cup finely chopped fresh chives, more for a garnish
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 1½ teaspoons kosher salt


  1. Roughly chop the cauliflower, then add it to the bowl of a food processor and pulse until it has a coarse, rice-like texture (this should give you about 2 cups), then set it aside.
  2. Next add the vegetable stock to a small saucepan over low heat. While the vegetable stock warms, heat the olive oil in a large skillet over medium-high heat, then add the onion and garlic and cook until the vegetables are soft and translucent—3 to 5 minutes. Add the Arborio rice and continue cooking until it is just toasted—3 to 5 minutes. Then add the wine and stir continuously until it is fully absorbed.
  3. Gradually add the warmed stock to the vegetable and rice mixture, ½ to ¾ cup at a time, stirring very often and waiting until it is fully absorbed before adding more. The more you stir, the creamier your risotto will become. Continue until the rice is just tender and still al dente—20 to 25 minutes.
  4. Add the cauliflower along with ½ to ¾ cup more stock and cook, stirring, until the stock is fully absorbed—about 5 minutes. Then add another ½ cup of stock and repeat. Taste the cauliflower; if it is still a bit raw, add a little more stock and cook for a couple minutes more (note, you may not end up using all of the stock).
  5. Add the parmesan, chives, black pepper, and red pepper flakes if desired. Continue to cook, stirring, until the cheese is melted and the ingredients are well-combined. Add the salt in small amounts to taste (depending on the saltiness of your cheese and stock, you may need more or less than the 1½ teaspoons). Garnish with the additional chives and enjoy!
: @NikkiDinki

: @NikkiDinkiCooking
Cauliflower Chive Risotto 8.jpg

Find more recipes like this in Meat on the Side!


You might also like these recipes: