Alex Guarnaschelli's Cauliflower Risotto

Risotto is one of the most common preparations of rice in Italy, and by swapping the grain for a cruciferous vegetable, the dish takes an unconventional, but just-as-delicious form. Alex Guarnaschelli's recipe can be fixed in less than 10 minutes, making it the perfect filling meal after a tiring day at the office. Plus, substituting the traditionally used butter for olive oil will reduce the meal's cholesterol levels, and using cauliflower rice will cut more than 400 calories from the dish. 

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1 tbsp Olive oil
2 cups Cauliflower rice
Kosher salt (to taste)
1/4 cup Water
1/4 cup Grated Parmesan
1/4 cup Frozen peas (thawed)
1 Scallion (root end removed and sliced)

Heat a medium skillet over medium heat and add the olive oil.

Once hot, add the cauliflower rice and season with salt. Stir to coat in the oil and then add the water. Cook for 2 minutes and then stir in the Parmesan, peas, and white parts of the scallion.

Remove, place in a bowl, and garnish with the remaining scallions and a little extra Parmesan if you’d like.