• Alison Elliott

Creamy Everything Cheeze White Wine Risotto with Cauliflower Rice


Prep Time: 10 Minutes

Cook Time: 30-40 Minutes

Total Time: 40-50 Minutes


Ingredients:

Risotto Base

3 tbsp. Sunflower oil (or avocado oil)

1 Large onion (chopped)

3 Medium zucchini (chopped)

1 (16 oz) Bag fresh cauliflower rice

1 c. White wine (Sauvignon Blanc)

2 c. Vegetable broth (low sodium)

1/2 c. Oatly (oat milk)

1/2 c. Everything Cheeze


Cream Sauce 1 c. Cooked risotto

1/4 c. Vegetable broth (low sodium)

1/2 c. Everything Cheeze

1/2 c. Oatly (oat milk)


Cheeze Topping

1 tbsp. Everything Cheeze per serving (~1/4 c. total)


Method:

Risotto Base

1. Chop 1 large onion into small pieces. Heat 3 tbsp. of sunflower oil in a large sauté pan on medium heat. Add the chopped onion and cook for 2-4 minutes.


2. While the onions are cooking dice 3 medium zucchini into quarter sized pieces. Add the zucchini to the pan and cook for 4 minutes.


3. Add 1/2 c. of white wine and cook for 2 minutes.


4. Next, stir in half of the fresh cauliflower rice and cook for 2 minutes. Then, stir in the rest of the cauliflower rice and 1/2 c. of white wine and cook for 2 minutes.


5. Begin slowly adding 1/2 c. of the vegetable broth at a time to the risotto. Stir the mixture frequently and add all of the broth over a 15 minute period.


6. Finally, stir in 1/2 c. of Everything Cheeze and 1/2 c. of Oatly milk. Cook the risotto until the liquid has evaporated (2-4 minutes).


7. Once the risotto is cooked, remove 1 c. of the mixture and transfer it to a blender.


Cream Sauce

1. To make the cream sauce, combine 1 c. of the cooked risotto, 1/4 c. of vegetable broth, 1/2 c. of Everything Cheeze, and 1/2 c. of Oatly milk in a blender. Blend for 1-2 minutes or until creamy.


2. Pour the cream sauce into the risotto and mix well.


3. Option to simmer for an additional 2-4 minutes to evaporate additional liquid.


Cheeze Topping

1. Top each serving with 1 tbsp. of Everything Cheeze.


2. Option to top with a sprinkle of red pepper flakes.


3. Serve warm and enjoy for up to 1 week in the fridge.

Serving Size: 4-6