Thursday, August 9, 2012

Goat cheese "risotto"

  • 6 cups of cauliflower, riced
  • 1/2 red onion, sliced thin
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil or coconut oil
  • 1-2 cups of chicken stock
  • 4 ounces goat cheese 
In a large saute pan, add the oil, garlic and onions and saute over medium heat until tender (about 5 minutes).  Add the cauliflower rice and let get a little brown (about 2-3 minutes).  Add the chicken stock (I used 1.5 cups, so start with 1 cup and add as needed) and increase the heat a bit until you get a low boil, then bring down to low.  Cover and simmer for about 10 minutes, stirring occasionally, and add the goat cheese in and stir.  Resume cooking another 10-20 minutes or until most of the liquid is absorbed.  Salt and pepper to taste.

*Note-the goat cheese is a subtle flavor here, but it was perfect for me.  If you want more of the tangy flavor, add another ounce or two!

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