Hands-On Time
15 Mins
Total Time
15 Mins
Serves 2
Grace Elkus

How to Make It

Step 1

In a small saucepan over medium-low heat, warm the vegetable broth.

Step 2

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.

Step 3

Remove from heat and stir in the beets. Divide into two bowls and top with Parmesan cheese, walnuts, and chives.

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