Paleo
Gluten Free
Riced Broccoli Cauliflower Risotto is an oven-baked, low carb side dish recipe or meatless main dish. Riced veggies are oven baked to create a tasty, lightened-up version of classic risotto. It’s a kid-friendly way to add more veggies to your meal plan, too! This healthy comfort food meal is ready to eat in just 35 minutes!
Oh risotto, why you so sexy sounding? Haha! In all seriousness, everytime I eat (or make) risotto I think of date night, a romantic Italian getaway, and food so cozy and comforting you just can’t resist. Is that just me? Don’t answer that. Just agree and let’s proceed with the love affair!
Yep, we’re creating a love affair with a healthy-ish veggie rice risotto! It’s a love that will make those low carb lovers weak in the knees. Did I say to much? *Wink wink*
How do you make healthy risotto?
The key to making healthy risotto is to swap out the risotto rice with riced broccoli and cauliflower, then to oven bake it. Otherwise, the risotto can become mushy. Trust me, been there, done that. Not sexy. The oven baked version makes for a crispier cauliflower broccoli rice texture, but still creamy on the inside. So you see, simple swaps is what makes this risotto low carb, grain and gluten-free, and kid-friendly.This broccoli cauliflower risotto is packed with nutrition, too. It’s loaded with Vitamin C, fiber, and real food fats.
Quick dietary preference tip —> To make it Whole30 and paleo-friendly, simply omit the cheese! If you so dare. Want to keep it vegetarian? Skip the bacon. Easy peasy.
Now the question remains….
Can you make this healthy risotto into a balanced meal?
Well. YA baby (said in my sexy voice)! Just pair this with fish or chicken. We made this the other night with bacon and Italian chicken sausage. It ’twas divine! My husband got his bacon, cheese, and meat fix and I got my MUST EAT ALL of the veggies fix. Winning on all angles here folks!
Alright alright, let’s get to the real point here. Meal prepping tips, risotto ingredients, and more!
Ingredients in the Riced Broccoli Cauliflower Risotto
Here’s what you’ll need to make this wholesome side dish:
- 1 head of cauliflower and 3-4 small crown broccoli (about 5-6 cups riced)
- Uncured bacon, cut into small pieces or butter/oil for vegetarian option
- Shallot or red onion
- 3 garlic cloves
- Chopped asparagus (celery works as a substitute)
- Sea salt and pepper
- Chicken stock
- Thyme leaves, plus oil to fry it in (optional)
Optional Toppings
- Parmigiano-Reggiano cheese (omit for Whole30 and paleo)
- Butter or olive oil
- Finely chopped fresh herbs
- Lemon slices
- Peppercorns
Before we jump to recipe, you might want to know….
Can I freeze cooked cauliflower and broccoli rice risotto?
Oh, YES, you can freeze this cauliflower risotto! Riced broccoli and cauliflower rice both freeze really well, so you can make this cauliflower risotto part of your healthy meal prep for the week.
Now, don’t tell me… I bet I can guess your next questions Haha!
How long does cauliflower rice last in the freezer?
The best way to freeze Riced Broccoli Cauliflower Risotto is to make sure that it is completely cool first. Then all you have to do is put it into Ziplock bags and press out as much air as you can before closing the bag. Lay the bags flat in the freezer and the risotto should keep well for about 3-4 months.
To reheat the riced broccoli cauliflower risotto, transfer the bag to your fridge a day before you want to serve it. You can reheat one of three ways:
- In a covered dish, in a 350 F. oven, the risotto should take about 20 minutes to reheat.
- Reheat in a skillet or pan over medium heat, stirring gently until it warms through.
- Place the risotto in a covered microwaveable container, then microwave on medium power in 3-minute intervals, stirring in between each one, until the dish warms through.
Mmm k, who’s hungry now?
Riced Broccoli Cauliflower Risotto
- Prep Time: 12 mins
- Cook Time: 25 mins
- Total Time: 37 minutes
- Yield: 4 servings 1x
Description
Riced Broccoli Cauliflower Risotto is an oven baked, low carb side dish recipe, for a lighter version of classic risotto that’s kid-friendly and healthy!
Ingredients
- 1 head cauliflower, cut into florets
- 3–4 small broccoli crowns, bottom stem and leaves trimmed off
- 2 slices uncured bacon, cut into small pieces (see notes for vegetarian option)
- 1 large shallot or 3/4 cup red onion, finely chopped
- 2 garlic cloves, finely chopped (about 1 tsp minced)
- 1/4 cup chopped asparagus (celery works as a substitute)
- sea salt and black pepper to taste
- 1/2 – 2/3 cup vegetable or chicken stock or broth
- Thyme leaves, plus oil to fry it in (optional)
Optional Toppings
- Parmigiano-Reggiano cheese (omit for Whole30 and paleo)
- Butter
- Finely chopped fresh herbs
- Lemon slices
- peppercorns
Instructions
- Preheat oven to 350F.
- In small batches, put the cauliflower florets into a food processor. Process until the cauliflower has the consistency of rice. Transfer to a large bowl and repeat with broccoli florets. Combine the two in the bowl. You should have 5 to 6 cups total of riced broccoli and cauliflower. Set aside.
- Chop the bacon into small pieces. Bacon is optional. If you don’t want to use bacon, replace with olive oil or refined avocado oil.
- Add bacon, shallot, and garlic to a wide skillet over medium-high heat. Sauté until bacon becomes brown (crispy edges) and onion is translucent and fragrant, about 5 to 7 minutes. If the bacon hasn’t released enough fat, add a little bit of olive oil or butter to the pot.
- Add the asparagus and sauté for 5 minutes.
- Add the riced broccoli and cauliflower to the pot. Stir ingredients together over medium heat.
- Stir in the stock/broth and place a few sprigs of fresh thyme on top. Cover the pot and place in the oven for 13-15 minutes.
- Meanwhile, fry your herbs, if desired. Simply place the thyme in a pan and cover with oil. Cook (fry) on high for 45-60 seconds. Remove and pat dry. Your herbs will be crispy and perfect for garnishing!
- Take the risotto out of the oven and place on stove over medium heat. Stir in generous amounts of grated Parmesan cheese, a touch of butter, the fried thyme, and a squeeze of lemon.
- Garnish with lemon slices and peppercorns.
Notes
- This dish can be stored in airtight container in fridge for up to 5 days. Or freeze for 2 months.
- For Whole30 option, omit cheese.
- For vegetarian option, omit the bacon and use cooking oil or butter instead.
- Category: side dish
- Method: oven
- Cuisine: American
Keywords: riced broccoli, cauliflower rice, cauliflower risotto, healthy risotto
Well I think I just loaded you up with enough information to last you the week. But don’t worry, I’ll be back later this week with another sexy recipe. Think…. chocolate and edible cookie dough. Ohhhh la la.
Favorite type of risotto? Mine is this one (duh) or chili garlic risotto bowls. YUM!
First thing that comes to mind when you make (or eat) risotto?
And go!
Cheers,
LC
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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Love this risotto make over. Would never have thought to use riced broccoli!
it’s a total game changer my friend!
Hahaha yes, a sexy risotto recipe here (but noooo, don’t skip the cheese and bacon! ?). Can’t wait to see the sexy sweets coming up in another post.
★★★★★
haha i’m so glad you and I are bacon and cheese lovers!
Excuse me while I remove the drool from my keyboard.
you’re excused. As long as you come over when being excused. 😉
I LIVE for this recipe!!!!!!!!! So smart.
★★★★★
That’s what I like to hear! ? Thank ya friend❤️
Risotto really is the sexiest and I love that I don’t have to stand and stir this one non stop!
★★★★★
Keeping it real simple and sexy over here lol ??
Risotto always makes me think of this adorable little restaurant in a carriage house located on the Upper East Side of Manhattan (where I used to live) so yeah, I’d say risotto is pretty sexy too! This is absolutely my kind of meal!! I love it.
I love that! Definitely;) thank ya dear!
Love this take on rissoto! Thank you for a great recipe
Totally gets 5 stars!
★★★★★
Woohoo!! Thank ya friend!❤️❤️
I tried doing this with just cauli recently but i think i added too much liquid:( Yours looks awesome!
Oh man! Yeah, too much liquid can totally change the texture of it, I learned that the hard way;) thank you!!
Absolutely mouthwatering! I got a new food processor for Christmas so this is a great recipe to christen it.
★★★★★
Oh girl, you are gonna love this then!
“1/4 chopped asparagus” – can you tell me if it’s a 1/4 cup, a 1/4 stalk, etc?
just updated! Thanks for noticing. I meant 1/4 c of asparagus or celery. Either works. 😉
Is it better to use fresh broccoli and cauliflower than already riced and frozen?
I would use fresh. But if you only have frozen, then you might try thawing it out then baking it on a sheet pan to “dry out” a bit before using. It’s more work but should help! Frozen riced veggies are great but when using in a risotto, they can get too watery/mushy. Does that make sense?