Creamy Spinach Cauliflower “Risotto” Low-Carb & Delicious

As I always say, high quality protein, fat and carbohydrates all go together as part of a healthy, balanced diet. But sometimes, it’s appropriate to go a little lighter on carbs like rice, especially if you are struggling to keep your blood sugar in a healthy range. Rice, for some people with CFRD and Type 2 diabetes, can cause blood sugar to spike.

But, don’t feel like you have to give up on rice! This recipe will give you all the elements of a carbohydrate-rich risotto, with just 25 grams of carbs per serving.

Give it a try tonight as a vegetarian main dish or alongside a simple grilled protein like chicken or salmon.

Creamy Spinach Cauliflower “Risotto”

Servves 4

Ingredients:

1/2 cup raw cashews, soaked in water 4 hours, then drained

1/2 cup vegetable broth

2 Tbsp extra-virgin olive oil

1/2 cup chopped onion

2 cloves minced garlic

1 cup canned or frozen artichoke quarters, drained or defrosted, then chopped

1 cup frozen chopped spinach, defrosted and drained

5 to 6 cups frozen cauliflower rice

salt and pepper to taste

Instructions:

1. To make “cashew cream,” add drained cashews and broth to blender and blend until creamy and smooth.

2. Saute minced garlic and onion in olive oil over medium heat until the liquid has evaporated and the onion has softened

3. Stir in cauliflower rice and cook until moisture is gone

4. Stir in cashew cream and simmer until liquid is absorbed

5. Season to taste with sea salt and pepper

Enjoy!