Cauliflower Risotto with Roasted Red Peppers and Burrata
This awesome cauliflower risotto is made with roasted red peppers and finished with a ball of burrata! Low carb, gluten free, keto, and vegetarian recipe.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 2 tbs butter
- 1 tbs olive oil
- 16 oz riced cauliflower
- 4 oz roasted red peppers from a jar
- 4 fl oz chicken broth or vegetable
- 1 tbs tomato paste
- ½ cup shredded Parmesan
- salt and black pepper
- 8 oz ball of burrata
- fresh basil leaves for garnish
Melt the butter with the olive oil in a large skillet. Add the cauliflower rice and sauté for five minutes, stirring frequently.
Meanwhile, make the red pepper puree by adding roasted red peppers to a small blender and blending until smooth.
Add the puree, together with the broth and tomato paste to the cauliflower. Continue to cook until the liquid has reduced and the cauliflower is tender.
Add the shredded Parmesan, stir well so that it starts to melt, then test for seasoning. Add salt and pepper as necessary.
Transfer the risotto to a large serving bowl, and make a small well in the center. Place a ball of burrata in the middle, then use a knife to carefully break it open.
Season with black pepper and garnish with fresh basil leaves.
Serves four people as an appetizer: 6g net carbs per serving
Or three people as a main meal: 8g net carbs per serving
Calories: 310kcal | Carbohydrates: 8g | Protein: 16g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 812mg | Potassium: 456mg | Fiber: 2g | Sugar: 2g | Vitamin A: 880IU | Vitamin C: 70.8mg | Calcium: 485mg | Iron: 1mg