Risotto with Cauliflower Recipe

Servings: 6

• 2 tablespoons olive oil
• 2/3 medium onion, chopped
• 2/3 teaspoon red chili flakes
• 2/3 teaspoon black pepper
• 1 cup short-grain rice, Aborio
• 2/3 teaspoon fresh cracked pepper, chopped
• 1/3 cup dry vermouth
• 2 2/3 cups chicken broth
• 1 medium cauliflower, grated
• 2/3 cup Parmesan cheese, grated
• 1/3 cup fresh parsley, chopped

Heat oil and sauté onion until soft. Add rice, red chili flakes, black pepper and sauté over med. high heat until all rice is coated with oil. Add vermouth and stir until absorbed. Add chicken broth 1 cup at a time until the rice absorbs liquid. (Have extra water ready in case you need it) Cook until rice is tender stirring constantly.
Add grated cauliflower, mix in rice, fold parsley and Parmesan cheese.

Per Serving (excluding unknown items): 243 Calories; 8g Fat (31.8% calories from fat); 9g Protein; 30g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 515mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.