Cauliflower Rice Risotto with Blue Cheese
By chef Franco Luise
Cauliflower risotto with blue cheese is a light and tasty dish that combines the delicate flavor of cauliflower rice with distinctive blue cheese. This recipe is ideal for a quick dinner or a light lunch.
- 16 min
- total
- Easy
- level
2 min prep · 14 min cook
What you will need
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Cauliflower rice 100 g -
Blue Cheese 50 g
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Shallot 1 pcs -
Vegetable bouillon 0.5 pcs
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients and lay them out on the work surface - we will be cooking with them in a moment 🧀✨
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Finely chop the shallot. Finely chop the shallot
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Saut the shallot. Heat the olive oil in a pan, add the shallot, and saut over medium heat for about 2 minutes until lightly golden
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Add the cauliflower rice and bouillon. Add the cauliflower rice and stir (if you have a whole cauliflower, chop it or briefly pulse it in a food processor), heat over medium heat for about 4 minutes, then add the bouillon dissolved in water (or use stock if you have it) and cook over medium heat for about 6 minutes, until the liquid evaporates and the mixture remains dry
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Add the blue cheese. Add the blue cheese and let it melt over low heat for about 2 minutes, then season with salt and pepper to taste
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Serve. Plate the risotto, add the remaining blue cheese on top, and optionally sprinkle with chives 🍽️✨
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