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No Onion Cauliflower Risotto

Avatar photoDora
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings
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Ingredients
  

  • 2 cups fresh cauliflower florets 350g
  • 1 cup Arborio rice 180g
  • ¼ teaspoon dried thyme
  • ¼ teaspoon ground rosemary
  • ½ teaspoons dried basil
  • ½ teaspoon parsley flakes
  • ½ tablespoon Parmigiano Reggiano or parmesan
  • salt & pepper to taste
  • 4 cups water 950ml
  • Cooking oil - enough to cover the bottom of your pan

Instructions
 

  • Wash the cauliflower florets and cut them into smaller pieces. Add them to a food processor and pulse a few times to create cauliflower rice.
  • Add the oil to a pan and heat it over medium-low heat. Once the oil is hot, add the Arborio rice and toast it, stirring frequently, until lightly golden. Meanwhile, warm the water in the microwave.
  • Add 1 cup of water, salt, parsley flakes, dried thyme, ground rosemary, dried basil and pepper to the rice. Stir constantly until the water evaporates.
  • Add another cup of water and continue stirring until it evaporates. Then add the cauliflower rice, stir a few times, add a third cup of water, and stir constantly until the water evaporates.
  • Finally, add ½ cup of water. Stir constantly until the water evaporates. Taste it, and if the rice is not tender and creamy, add ½ cup of water, and continue cooking while constantly stirring. Adjust the salt and pepper in this step if necessary.
  • Remove from the heat, add finely grated Parmigiano Reggiano or parmesan cheese, and stir until melted and combined.
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Notes

  1. You can substitute water for the allium-free chicken or vegetable broth if you prefer. Just make sure it is allium-free.
     
  2. GERD: I do not recommend using stock or broth instead of water.
  3. Low Cholesterol Diet: If you have problems with high cholesterol, substitute parmesan with a tablespoon of ricotta or cottage cheese. When you finish cooking, remove it from the stove, and mix a spoonful of ricotta or cottage  cheese into the risotto. 
  4. LOW FODMAP: According to new research, cauliflower is considered low FODMAP at the ¾ cup amount per serving. In this recipe, there is ½ cup of cauliflower per serving, so it is a perfectly safe low FODMAP recipe. 
  5. Gallstones: Cauliflower florets are good for the gallstone diet in moderate amounts. When making this risotto recipe, I recommend substituting parmesan with a tablespoon of ricotta or cottage cheese. When you finish cooking, remove it from the stove, and mix a spoonful of ricotta or cottage cheese into the risotto.