Hot curry cauliflower risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cup Birds eye riced cauliflower 1 cup, pieces or slices Mushrooms, fresh 4 oz Albacore Tuna Fish in Water 1 cup (8 fl oz) Chicken Broth .5 cup Silk Organic Soy Milk Unsweetened 8 tbsp Kal Nutritional Yeast Flakes .25 cup, chopped Onions, raw 2 tbsp Butter, salted 0.5 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY) 2 tsp Garam Masala Spice Blend (by SAPOROUS) 2 tsp Turmeric, ground 2 tsp Pepper, black 1 tbsp Curry powder 2 tsp Crushed Red Pepper Flakes (by SHERILG) 2 tsp Sage, ground
Sautee onions in butter until translucent. Add mushrooms and cook until soft. Add rice cauliflower and pumpkin. Add spices. Add chicken broth 1/2 cup at a time and simmer, stirring often until broth is absorbed. Add the other 1/2 cup broth, simmer until absorbed. Add soy milk, simmer until absorbed. Add albacore.
Serving Size: 4
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 225.3
- Total Fat: 10.4 g
- Cholesterol: 26.8 mg
- Sodium: 919.8 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 8.3 g
- Protein: 14.8 g
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