Cauliflower Risotto

Cauliflower Risotto

Many things can be used in place of rice for risotto: orzo pasta, pearled barley or farro, minced root vegetables or winter squash. But cauliflower rice takes especially well to the cream and cheese of a simple risotto alla parmigiana.

Cauliflower Rice & Recipes That Entice
  • 2 tablespoons extra virgin olive oil
  • ½ medium yellow onion, minced
  • 2 cups cauliflower rice
  • ¼ cup white wine
  • ½ cup chicken or vegetable stock
  • ¼ cup heavy cream
  • ¼ cup grated fresh Parmigiano-Reggiano (or other Parmesan-style cheese)
  • Salt, to taste

Heat oil in large skillet over medium-high heat. Add onion, and cook until tender. Add cauliflower rice, and cook until lightly browned. Pour in wine, and cook until completely absorbed. Add stock and cream. Cook, stirring frequently, until liquid is mostly absorbed and mixture is creamy. Stir in cheese. Add salt, if desired. Serve hot. Serves 2.

Pair It

Turn to risotto’s birthplace, northern Italy, for an ideal wine to match this dish. A Soave Classico, like Gini’s 2014 La Froscà ($29, 92 points), will match the natural nuttiness of the cauliflower and Parmesan without being overpowered by the cheese’s assertive character. Additional notes of sweet spice and flint will provide additional counterpoints to the rice’s rich yet straightforward character.

Published on September 29, 2016
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.


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