I love a savory side dish to pair with the main course. This dish is a great choice to accompany chicken, steak or pork. Although my recipe is listed as a vegetarian dish, you can incorporate chicken or beef broth to enhance the flavor. While cooking this risotto, I had a chicken roasting in the oven. I thought of adding a couple tablespoons of the chicken broth/skin to the risotto. WOW! That sure brought out the flavor and provided a smooth palate transition between my chicken and risotto.
If you’re trying out different flavors for fall, this is good to make if you want a meal that’s warm and comforting. The provolone really adds a flavor that, at least for me, I normally don’t cook with. I like it because it’s new and interesting and helps divide the “garlic-y, onion” flavor. I recommend using Sharp Provolone if you can splurge the extra few bucks. I grated mine right into the dish, and the sharp taste just brings out the flavor.
Cauliflower rice is a big hit in the keto community. It’s easy to work with and soaks up any flavors that you immerse it in. I’ve tried different dishes from Creamy Bacon Cauliflower Rice (bacon, dill, sour cream and onion) to Cauliflower Fried Rice (mixed with egg, green onion, pork). It’s a versatile ingredient and easy to shop for. I found that a lot of major grocers are stocking up frozen or prepackaged cauliflower, so you don’t have to worry about pulling out the food processor and fitting a whole head of cauliflower in your fridge. However, doing it this way helps save money!
Prep Time: 5 minutes
cook time: 15-18 minutes
total time: 20-23 minutes
dietary fiber: 4g
net carbs: 8g
I hope you enjoyed learning about my new dish! KCKO!