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skillet of riced broccoli cauliflower risotto

Oven Baked Riced Broccoli Cauliflower Risotto (Low Carb)


  • Author: Lindsay Cotter
  • Prep Time: 12 mins
  • Cook Time: 25 mins
  • Total Time: 37 minutes
  • Yield: 4 servings
  • Category: side dish
  • Method: oven
  • Cuisine: American

Description

Riced Broccoli Cauliflower Risotto – This oven baked, low carb side dish recipe makes a lighter version of classic risotto that’s kid-friendly and healthy!


Ingredients

  • 1 head of cauliflower and 3-4 small crown broccoli, cut into small chunks (bottom stem and leaves trimmed off) (about 5-6 cups riced)
  • 2 pieces of uncured bacon, cut into small pieces or butter/oil for vegetarian option
  • 1 large shallot or 3/4 c red onion finely chopped
  • 3 garlic cloves finely chopped (about 1 tsp minced)
  • 1/4 chopped asparagus (celery works as a substitute)
  • sea salt and black pepper to taste
  • 1/2 c – 2/3 broth c (120ml) or chicken stock
  • 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

  1. Preheat oven to 350F.
  2. In small batches, put the cauliflower chunks into a food processor.  Process until the cauliflower has the consistency of rice. Repeat with broccoli florets. Combine the two in a large bowl. Set aside.
  3. 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.
  4. 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.
  5. Add the asparagus (or celery) and sauté for 5 minutes more.
  6. Next, mix in the riced broccoli and cauliflower. Stir ingredients together over medium heat.
  7. Stir in the chicken stock and place a few sprigs of fresh thyme on top.  Cover the pot and place in the oven for 13-15 minutes.
  8. While that’s cooking, feel free to fry your herbs. This is optional but easy and delicious!. 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!
  9. 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.
  10. 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.
  • If you’re looking for whole 30 option, omit cheese.
  • Skip the bacon for vegetarian option.

Keywords: riced broccoli, cauliflower rice, cauliflower risotto, healthy risotto

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