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Prep Time: 10 Minutes
Cook Time: 30-40 Minutes
Total Time: 40-50 Minutes
Ingredients:
Risotto Base
3 tbsp. Sunflower oil (or avocado oil)
1 Large onion (chopped)
3 Medium zucchini (chopped)
1 (16 oz) Bag fresh cauliflower rice
1 c. White wine (Sauvignon Blanc)
2 c. Vegetable broth (low sodium)
1/2 c. Oatly (oat milk)
1 container of Golden Chedda
Cream Sauce 1 c. Cooked risotto
1/4 c. Vegetable broth (low sodium)
1 container of Golden Chedda
1/2 c. Oatly (oat milk)
Cheeze Topping
1 tbsp. Golden Chedda per serving (~1/4 c. total)
Method:
Risotto Base
1. Chop 1 large onion into small pieces. Heat 3 tbsp. of sunflower oil in a large sauté pan on medium heat. Add the chopped onion and cook for 2-4 minutes.
2. While the onions are cooking dice 3 medium zucchini into quarter sized pieces. Add the zucchini to the pan and cook for 4 minutes.
3. Add 1/2 c. of white wine and cook for 2 minutes.
4. Next, stir in half of the fresh cauliflower rice and cook for 2 minutes. Then, stir in the rest of the cauliflower rice and 1/2 c. of white wine and cook for 2 minutes.
5. Begin slowly adding 1/2 c. of the vegetable broth at a time to the risotto. Stir the mixture frequently and add all of the broth over a 15 minute period.
6. Finally, stir in 1 container of Golden Chedda and 1/2 c. of Oatly milk. Cook the risotto until the liquid has evaporated (2-4 minutes).
7. Once the risotto is cooked, remove 1 c. of the mixture and transfer it to a blender.
Cream Sauce
1. To make the cream sauce, combine 1 c. of the cooked risotto, 1/4 c. of vegetable broth, 1 container of Golden Chedda, and 1/2 c. of Oatly milk in a blender. Blend for 1-2 minutes or until creamy.
2. Pour the cream sauce into the risotto and mix well.
3. Option to simmer for an additional 2-4 minutes to evaporate additional liquid.
Cheeze Topping
1. Top each serving with 1 tbsp. of Golden Chedda.
2. Option to top with a sprinkle of red pepper flakes.
3. Serve warm and enjoy for up to 1 week in the fridge.
Serving Size: 4-6
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