Creamy Cauli Rice White Bean Risotto Recipe

I was super hyped to try this creamy cauli rice white bean risotto even though I kinda messed up a few steps along the way, but trust me, it ended up being my new go-to when I’m craving something healthy and comforting.

I love my creamy cauli rice white bean risotto for its nutrition. I saute diced yellow onion and garlic in olive oil then add cauliflower rice, white beans, low sodium broth, almond milk, nutritional yeast and lemon juice.

I think these ingredients give vitamins and fiber for an easy, healthy dinner.

Ingredients

• Olive Oil: Rich in healthy monounsaturated fats, helping to soften onions and garlic perfectly.
• Cauliflower Rice: Low in carbs and rich in fiber.

  It adds crunch and lightness to the dish.

• White Beans: Packed with protein and fiber, they give the risotto a creamy, hearty texture.
• Nutritional Yeast: Offers a cheesy flavor boost and extra B vitamins, making it a tasty vegan twist.
• Lemon Juice: Provides a fresh, tangy zest that brightens and balances the creamy elements.

Ingredient Quantities

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 cups cauliflower rice (about 1 large head of cauliflower)
• 1 can (15 oz) white beans, drained and rinsed
• 2 cups low-sodium vegetable broth
• 1/2 cup unsweetened almond milk
• 3 tbsp nutritional yeast
• Juice of 1/2 lemon
• Salt and pepper, to taste

How to Make this

1. Heat the olive oil in a large skillet over medium heat then add the diced onion; cook it until its soft and a bit golden.

2. Toss in the minced garlic and stir for about a minute so it releases its aroma.

3. Put in the cauliflower rice and cook for 3-4 minutes, stirring now and then so it doesn’t stick.

4. Pour in the vegetable broth and let the cauliflower simmer for around 5 minutes until it’s a little tender.

5. Stir in the white beans and unsweetened almond milk then let everything heat through.

6. Sprinkle the nutritional yeast over the mix and stir well to combine making the dish creamier.

7. Add the lemon juice, then season with salt and pepper to your taste.

8. Reduce the heat a bit and allow the risotto to simmer for another 3 minutes so all the flavours merge.

9. Taste and adjust the seasoning if needed, stirring a bit more for extra creaminess.

10. Remove from heat and serve warm, enjoy your creamy cauli rice white bean risotto!

Equipment Needed

1. A large skillet – you need one that holds lots of food and heats evenly
2. A chef’s knife – for dicing the onion and mincing the garlic
3. A cutting board – to chop the onion and garlic safely
4. A wooden spoon or spatula – used for stirring the ingredients while they cook
5. Measuring cups and spoons – to accurately measure the broth, almond milk and nutritional yeast
6. A can opener – needed if the white beans aren’t in an easy-open container
7. A colander – for draining and rinsing the white beans before adding them
8. A lemon squeezer – helps in quickly extracting the lemon juice without much mess

FAQ

• Q: Can I use a different type of milk?
  A: Yup, you totally can try soy or oat milk if you dont have almond milk handy. Just keep it unsweetened to avoid messing up the flavor.
• Q: What if I dont have cauliflower rice?
  A: No worries, you can make your own by pulsing cauliflower florets in a food processor until it gets that rice-like texture. It might not be perfect, but it’ll do the trick.
• Q: Can I substitute the white beans with another bean?
  A: Sure thing, cannellini beans work great as a switch up. Just make sure you drain and rinse ’em well.
• Q: How do I know when the risotto is done?
  A: It’s done when the cauliflower rice is tender and the dish is nice and creamy. If it looks a bit dry, just add a splash more broth or almond milk.
• Q: Can I make this recipe ahead of time?
  A: Yeah, you can prepare it in advance. Just keep in mind that reheated risotto might be a bit thicker, so stir in a little extra broth when you heat it up.

Creamy Cauli Rice White Bean Risotto Recipe Substitutions and Variations

• Olive oil: You can swap it out with avocado oil or even canola oil if that’s what you have on hand.
• Yellow onion: Try using red onions or sweet onions instead, they will offer a similar flavor but with a slight twist.
• Garlic: If you don’t got fresh garlic, a pinch of garlic powder (use about 1/2 tsp per clove) works pretty well.
• Cauliflower rice: Frozen cauliflower rice is a good substitute, or you could even use broccoli rice for a different feel.
• White beans: Cannellini beans or chickpeas can be used as a swap, altering the texture just a bit while keeping that creamy vibe.

Pro Tips

1. When you’re ricing the cauliflower, pulse it in the food processor in short bursts so it doesnt turn into mush. You want little rice-like bits, not a full puree, so be patient and check it often.

2. Don’t overcook the garlic and onion. Make sure you let them get a bit golden before adding the cauliflower so the flavors really build up; if you rush it they can taste bitter and ruin the dish.

3. Stir in the beans and almond milk gently. If you mix it too fast you might break the beans down too much making it mushy. Keep a light hand so each bite keeps a bit of texture.

4. Taste as you go, especially after adding the lemon juice. Sometimes a little extra pinch of salt or a tad more lemon can make the dish really pop, so adjust it slowly until its just right.