Is this going to be the same as an oozy creamy risotto made with real Italian arborio rice? No.
BUT is this going to be a cheesy, deeply flavoured bowl of comforting goodness? Ab-so-lutely.
And the best news is because of the secret ingredient eggs, it’s going to keep your body feeling well nourished and satisfied for more than twice the time of a regular risotto.
Plus there’s only a tiny bit of stirring and zero prep. Which means it’s doable even on those nights where you just want to curl up on the couch.
I’ve kept this base model on the plain side but feel free to unleash your creativity with all your favourite risotto flavourings. I couldn’t resist adding a few sprigs of parsley for some green in the photo but it’s brilliant without the garnish.
- 1 tablespoon butter
- 100 g / 3.5 oz frozen onion
- 200 g / 7 oz frozen cauliflower rice
- 3-4 eggs
- 50 g / 2 oz parmesan
- Heat a medium frying pan on a medium high heat.
- Add butter, frozen onion and frozen cauli (without defrosting first) to the hot frying pan. Cook for a few minutes on high heat until everything is warm and the onion is soft.
- Add the eggs and cook, stirring and scrambling as you go until it looks creamy and like risotto. And the eggs are almost set and no longer snotty looking.
- Remove from the heat and stir in a few handfuls grated parmesan. Add more butter if you want it creamier. Serve warm or at room temp.
Variations & Substitutions
plan-B (pantry) – this is a total pantry recipe.
vegan / dairy-free – use olive oil for butter and your favourite plant based parmesan substitute. Or replace parmesan with this dairy-free pesto dolloped on top.
different protein – you could skip the eggs and replace with cooked chicken, fish or even diced tofu (if using the tofu add salt).
onion-free – just skip it.
more substantial (carb lovers) – serve with toast. Or you can stir in some cooked rice with the cauli.
more substantial (low carb) – extra eggs or extra cheese.
different vegetables – you can use fresh cauliflower rice – you’ll just need to cook it longer. Same with fresh diced onion. Broccoli rice will give a pretty green alternative. Shredded cabbage will also be delicious but will look nothing like risotto.
different cheese – any grated cheese will work. Also good with basil and fresh goats cheese crumbled over.
Waste Avoidance Strategy
butter – will keep in the fridge for weeks.
frozen onion / frozen cauliflower rice – will keep for months in the freezer.
eggs – will keep in the fridge for weeks or use for another meal.
parmesan – wrap in baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.
Problem Solving Guide
bland – more salt!
too dry – overcooked eggs. Next time get it out earlier. For now a drizzle of extra virgin olive oil will help. The other symptom is watery liquid oozing out – again nothing you can do now except soak it up with some paper towel.
sticking to the pan – next time make sure your pan is hot before adding the oil and make sure the oil is hot before adding the food. For now remove from the heat and stirring in a splash of water will help it release.
Prepare Ahead
You can but I think it’s slightly better when freshly made. Just cook as per the recipe. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.
