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Creamy Cauli-Rice & White Bean Risotto

This creamy cauliflower rice and white bean risotto made with creamy almond sauce is not only mineral-rich but also offers a comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Dinner, Lunch
Cuisine Italian
Servings 3
Calories 296 kcal

Ingredients
  

For the Risotto

  • 1-1/4 cup homemade vegetable broth can sub with equal amount water, divided in 1/4 cup, 1/2 cup and 1/2 cup
  • 1 tbsp nutritional yeast
  • 2 tbsp almonds soaked and peeled, ~14-16 almonds
  • 3/4 cup white onion finely chopped, can sub with yellow onion, ~ 1 small onion
  • 2 cloves garlic finely minced
  • 3 cups cauliflower grated or riced in food processor, ~12 oz without stalks
  • 3/4 cup navy beans (dry) ~2 cups cooked, or sub with 1.5, 15-oz canned white beans
  • 1/8 tsp freshly ground black pepper or to taste
  • 1/2 tsp pink Himalayan salt can increase to 3/4 tsp or to taste, can sub with equal amount sea salt
  • 2 tbsp fresh basil leaves or sub with 1.5 tsp dried basil, finely chopped
  • 3 cups baby spinach ~3 oz, roughly chopped

For the Vegan Parmesan (optional)

  • 2 tbsp raw pumpkin seeds (sub with equal amount cashews or sunflower seeds)
  • 1 tbsp nutritional yeast
  • 1/2 pinch salt

Instructions
 

To make the Risotto

  • Add soaked and peeled almonds, 1 tbsp nutritional yeast and 1/2 cup broth to a wet spice grinder or to a blender. Grind (blend) to the consistency of a smooth mixture. Set it aside.
  • Heat a heavy-bottom, wide-mouth pan over medium heat and add 1/4 cup homemade vegetable broth*. When the broth starts to bubble, add the chopped onion, minced garlic, and pink Himalayan salt . Cook, stirring occasionally, onion and garlic for 4-5 minutes. Onions should be cooked soft and translucent. Add more broth if the mixture starts to dry out and stick at the bottom of the pan.
  • Add the riced (or grated) cauliflower and black pepper. Cook, stirring often, for 5 minutes. The cauliflower should become soft but not mushy.
  • Add the almond mixture along with cooked navy beans and chopped spinach and mix with cauliflower rice mixture. (If using dried basil, add here.) Stir for 4-5 minutes and cover for 2 minutes over low heat. Add the chopped fresh basil and stir. Turn and heat off and cover the pot for 10 minutes for extra-flavor. Enjoy warm!

To make the vegan parmesan cheese

  • Add all the ingredients to a dry grinder and grind to a coarse consistency. Divide in three parts and sprinkle over the risotto.

Notes

*Be sure not to overheat the pan. 
Recipe Notes
  1. Substitute navy beans with other varieties of white beans--Great Northern Beans or Cannellini beans in equal amount. 
  2. Nutrition facts for  vegan parmesan cheese are not included. 
  3. If you like the olive oil taste risotto, stir-in 1 teaspoon extra-virgin olive oil at the end. 

Nutrition

Serving: 1.5cupCalories: 296kcalCarbohydrates: 50gProtein: 18gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 665mgPotassium: 1211mgFiber: 15gSugar: 6gVitamin A: 94IUVitamin C: 90mgCalcium: 211mgIron: 7mg
Keyword Creamy Rice, Mineral-rich, Risotto
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