Hippy Risotto

This dish bears all the hallmarks of a good comfort food and goes really well with Schwan’s Italian Style Meatballs.

Hippy Risotto


1 cauliflower head, steamed and cut into florets
approximately 1 cup chicken broth
salt, to taste
1½ cups brown rice, cooked according to package instructions
2 tablespoons butter
1 tablespoon minced garlic
3 tablespoons freeze-dried chives
1/2 cup grated Parmesan cheese
approximately 1/4 cup cream
½ cup Mozzarella cheese for topping (more to taste)


Cook the rice according to package directions. Set aside.

Puree the cauliflower, adding as much chicken broth as necessary to get a
smooth, creamy consistency. Season with salt to taste. Pour
over the cooked rice and stir to combine.

In a large nonstick skillet, melt the butter and add the
garlic, sauteing over low heat until the garlic is
fragrant, about 3-5 minutes. Add the creamy rice mixture,
chives, Parmesan cheese, and approximately 1/4 cup
cream, stirring until the mixture reaches the desired

Add the Mozzarella cheese and stir it throughout the rice to
get it melted. If necessary, season with additional salt and
pepper to taste.


Original recipe from Creamy Cauliflower Garlic Rice | Pinch of Yum

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