Cauliflower Risotto
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ cup sliced shallot (about 1 large)
- 4 cups cauliflower rice, fresh or frozen (thawed)
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- ¾ cup low-sodium chicken broth
- ¼ cup dry white wine
- 2 teaspoons cornstarch
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh herbs, such as chives, parsley or basil
- 1 tablespoon butter
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