There are a few Italian dishes I truly love, and risotto tops the list. Its versatility makes it a standout—whether vegan, vegetarian, or served with meat, it’s always a satisfying meal.
Originating from Milan, Italy—a city renowned for fashion, opera, and exceptional cuisine—risotto has become a beloved dish worldwide.
In this recipe, I’ve created a vegan version that skips the traditional chicken broth, butter, and parmesan, yet remains every bit as flavorful. I’ve proudly served it to friends on vegan, paleo, and keto diets, and it’s always received rave reviews!
Ingredients
3 Cups of cauliflower rice
2 Cups Langoustine
1 Medium red onion fresh
1 Small red bell pepper
1/2 Large yellow bell pepper
5 Large cloves of garlic
5.5 Ounces of coconut cream
1½ Teaspoon of salt
1 Tablespoon of coconut oil
To Serve
Place 1 1/4 cup of Risotto in a bowl
Garnish with Italian parsley
Optional
Sprinkle Parmesan Cheese on Risotto
Instructions
Heat 1 Tablespoon of coconut oil in a pan
Dice onion, garlic, place in pan, and cook for 3 minutes
Add thinly sliced bell peppers and let cook for 2 minutes.
Add cauliflower to the onions, garlic, and bell peppers and cook for 5 minutes.
In a separate pan -pour 2 ounces of coconut cream until it is warm.
Add langoustine to the coconut cream, place a lid on the pan; let steam for 2 minutes.
Pour 3.5 ounces of coconut cream into the cauliflower mix.
Add the steamed langoustine with the cooked cream fluids into the cauliflower mix.
Nutrition Facts:
Serving Size 4
7.66 net carbs per serving
244.22 Calorie, Total Fat 12.45g, Sodium 1418.03mg, Total Carbohydrates 10.28g, Fiber 2.62g, Total Sugar 4.86g, Protein 22.3g
