THE YANKEE CHEF: Get dinner done in a snap with quick ‘risotto’

Try this Cheesy No-Rice Risotto.

Serve up some Cheesy No-Rice Risotto ... which just so happens to be gluten free I might add.

Cheesy No-Rice RisottoINGREDIENTS

1 cup riced cauliflower, see NOTE

6 tablespoons milk¼ cup shredded Parmesan cheese

2 tablespoon butter or margarine

½ teaspoon red pepper flakesSalt and black pepper to taste

Shredded Cheddar cheese for garnish

INSTRUCTIONSPlace all ingredients, except Cheddar cheese, in a medium saucepan over medium heat. Stir very well to combine and bring to a boil. Reduce heat to low and simmer, uncovered, for about 2-3 minutes, while stirring frequently, or until thickened.

NOTE: If you can’t find riced cauliflower in your local supermarket, simply grab a trimmed head of cauliflower and grate it against the largest holes on your hand-held grater or separate it into florets and add them to your food processor. A few whirls on high and you have cauliflower rice.

The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. Bailey lives in Maine with his wife and four children.

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