Cauliflower Rice “Risotto” With Beets
Ingredients
- 1 cup vegetable broth
- 1 tablespoon unsalted butter
- ½ cup diced onion (from one medium onion)
- 3 cups cauliflower rice
- salt and pepper, to taste
- 2 small golden or Chiogga beets, cooked and cut into wedges
- ¼ cup grated Parmesan cheese
- 3 tablespoons chopped toasted walnuts
- 1 tablespoon chopped chives
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