Risotto is a fairly laborious dish—it takes a long time to cook, and it can be difficult to achieve the perfect texture. This speedy version is ready in just 15 minutes, and there’s no need to hover over the stove. The addition of vegetable broth gives the cauliflower rice a creamy, risotto-like texture, and golden beets lend a silkiness and natural sweetness. Because cauliflower doesn’t have a strong flavor on its own, chives, walnuts, and Parmesan are added for nuttiness and saltiness. Red beets are fine to use here as well, but be warned—they will turn the entire dish pink.
2 small golden or Chiogga beets, cooked and cut into wedges
¼ cup grated Parmesan cheese
3 tablespoons chopped toasted walnuts
1 tablespoon chopped chives
How to Make It
In a small saucepan over medium-low heat, warm the vegetable broth.
Melt the butter in a large, high-sided skillet over medium heat. Add the onion and sauté until soft, about 4 minutes. Add the cauliflower rice, season with a generous pinch of salt and a few grinds of pepper, and stir to combine. Slowly pour in the vegetable broth and bring to a simmer. Cook until the “risotto” is creamy and the broth is evaporated, about 5 minutes.
Remove from heat and stir in the beets. Divide into two bowls and top with Parmesan cheese, walnuts, and chives.
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