Risotto with Brie and Almonds

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Prep Time 6

Cook Time 10

Course Appetizer, Egg Free, Side Dish, Vegetarian

Cuisine Italian

Servings

Calories 289.1

Equipment

Food Processor

Ingredients

▢ 1 head cauliflower chopped
▢ 1/4 cup organic veggie broth (or chicken broth or beef broth)
▢ 3 tablespoons butter (or coconut oil)
▢ 1/4 teaspoon Redmond Real salt
▢ 3 sprigs fresh Thyme plus 1 tsp leaves
▢ 5 ounces brie cheese rind discarded, cut into small pieces
▢ 1/3 cup Slivered almonds toasted
▢ 6 large eggs poached (OPTIONAL- omit for egg free)

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Instructions

Place the cauliflower heads into a food processor and pulse into small pieces of ‘rice.’
Heat butter or oil in a 4-quart heavy saucepan over medium-high heat until foam subsides, then sauté cauliflower with 1/4 teaspoon salt until crisp-tender and golden brown, about 6 minutes. Add thyme leaves and sauté 1 minute. Add broth and briskly simmer, stirring, until broth has been absorbed. Stir in Brie, and salt and pepper to taste. Serve topped with almonds and poached egg if desired.

Notes

Nutritional Information WITHOUT poached eggs:

215 calories, 16.4g fat, 9.2g protein, 10.4g carbs, 5.4g fiber

Nutrition

Serve with my grain-free wrapped Brie. Recipe found in The Art of Healthy Eating Savory. Thank you so much for your support!

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