Recipe By Vera Newman

CAULIFLOWER AND BUTTERNUT SQUASH “RISOTTO”

This amazing low-carb “risotto” is made simple with Heaven & Earth riced cauliflower and butternut squash. Creamy, dairy, and delicious.

Serves 6

• 4 Tbsp butter
• 9 oz (250 g) mushrooms, sliced
• 2 cloves garlic, minced
• salt and pepper, to taste
• 1 14-oz (400-g) pkg riced cauliflower and butternut squash
• ¼ cup dry white wine (I used Baron Herzog Chenin Blanc)
• ¼–½ cup vegetable broth
• 4 Tbsp heavy cream
• ½ cup grated Parmesan cheese, plus additional for topping

In a large frying pan, melt butter over medium heat. Add mushrooms and garlic, and sauté until mushrooms are tender and just turning golden brown. Season with salt and pepper. Reduce heat to medium-low, add riced cauliflower and butternut squash, and toss to coat in butter-mushroom mixture. Add white wine, and cook until the liquid is mostly absorbed. Add broth and heavy cream, a few tablespoons at a time, stirring frequently and letting it evaporate  each time. Stir in the Parmesan, and adjust seasonings to taste. Serve with more grated Parmesan.

(Originally featured in FamilyTable, Issue 646)