Lowcarb Risotto

Lowcarb Risotto

One of the finest rice dishes in the world is the delectable risotto, a very special Italian rice dish. This slightly-soupy, slightly-crunchy rice-with-extra-goodies dish is hard to give up. But it's almost as good when made with cauliflower and ThickenThin not/Starch -- in your microwave oven! No, it's not going to fool anyone into thinking that cauliflower is the traditional arborio rice, but it captures many of the best aspects of the real thing, particularly the flavors of broth and herbs and cheese.

Recipe By     : Barbara Pollack
Serving Size  : 3   
Preparation Time :0:10 


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          cauliflower flowerets
   2      tablespoons   extra virgin olive oil
     1/2                onion -- minced
   1      teaspoon      garlic -- minced
   1      teaspoon      ThickenThin not/Starch
     1/2  cup           broth*
                        salt and pepper -- to taste

Shred cauliflower into short pieces. If using a food processor, first cut into half-inch slices and then shred to get short rice-like shreds.

Place oil in microwave-safe casserole, microwave until hot.

Add onion and garlic, microwave 3 minutes.

Add cauliflower and remaining ingredients. Stir. Cover with plastic wrap. Microwave until tender.

Stir in grated Parmesan cheese (preferably the real thing, not the dry stuff from supermarket shelves), and/or fresh minced herbs to taste, or season like your favorite risotto recipe.

*Use any light-colored broth: chicken, veal, or fish.

NOTES : 4 cups flowerets = 3 cups shredded = 3 servings

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