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Cauliflower risotto with beetroot and chorizo

Low Carb

Nutritional value
So many calories & Macro nutrients has a portion
16 gCarbohydrates
+
19 gProteine
+
25 gFat
=
372Calories
Ingredients
Ingredient list for 4 Portions
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1.00 piece
shallot (20g)
1.00 piece
0.33 cup
0.25 cup
2.00 tablespoon
olive oil (24g)
1.00 piece
cauliflower (1000g)
0.50 piece
beetroot (41g)
2.00 ounce
0.50 cup
Cooking
To the video the individual steps also here for you
We are sorry. THIS recipe is just for our PRO members within the app, so you cannot see the cooking instructions..
1
First, stir the chorizo and the shallots for about 3 minutes on a pan with olive oil over medium heat.
2
Now add the chopped garlic clove and fry for another minute.
3
Add the vegetable broth and the cream and let the mixture boil.
4
Add the grated cauliflower, then reduce the heat and mix everything together. Cook for 7 minutes, season with salt and pepper and stir several times.
5
If the risotto appears too dry, you can add the remaining vegetable broth and continue cooking.
6
As soon as most of the liquid has evaporated, add the beetroots and the Parmesan and mix everything well.
7
Then you can add the sugar snaps.
8
Remove the pan from the stove and serve the cauliflower risotto on a plate.