Wednesday, March 16, 2016

Tuscany Risotto

About 5 years ago, I discovered risotto. I love risotto. Imagine my delight when Tuscany Risotto showed up about 1 month after I started getting meal plans from the Happy Herbivore Meal Mentor. The above photo is one-half of one serving. The serving was nearly as large as my big plate, but it wasn't particularly pretty for the photo. I submitted this photo on Instagram as a part of the March Madness challenges. 

1 1/2 tbsp tahini
1 tbsp nutritional yeast
1 tbsp miso paste
12-oz riced cauliflower (available from Trader Joe's in frozen section)
1 1/2 cups vegetable broth
1 small onion, diced
2 garlic cloves, minced
2 cups cooked brown rice
2 cups kale
2 tbsp almond milk
garlic powder
black pepper


  1. In a small bowl, whisk tahini, nutritional yeast, and miso together. Set aside.
  2. Heat a large pot over medium-high heat, heat oil. Saute onion and garlic until translucent.
  3. Stir in riced cauliflower and cook a couple minutes, adding splashes of broth to prevent sticking and stirring occasionally.
  4. Add tahini mixture plus remaining broth and cooked rice, stirring to combine.
  5. Cover and simmer for a few minutes.
  6. Uncover and stir in kale until it softens.
  7. Continue to heat over low, stirring, until kale incorporates and excess liquid cooks off.
  8. Add milk to cream it up, adding more as desired. 
  9. Let rest a few minutes.
  10. Top with a dash of garlic powder and black pepper.


  • Serves 2
  • Per serving: 404 calories, 8.4g fat, 71.9g carbs, 9.7g fiber, 6.5g sugars, 15.1g protein
  • Add in some steamed carrots.

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