Dinner • New

Creamy Risotto Recipe

This creamy, dreamy risotto is a favorite of ours and we think it may become one of yours, too!

Prep Time

15 minutes

Cook Time

4 as a side, 2 as a main dish


2 bags Green Giant® Riced Veggies® Cauliflower
1/2 cup water
2 Tbsp. olive oil
1/2 cup cream
1/2 cup parmesan
zest of 1 lemon
juice of 1 lemon
2 Tbsp. chopped blanched & slivered almonds
salt and pepper to taste
4 strips thick-cut bacon, cooked and chopped, for garnish
2 Tbsp. parsley, chopped, for garnish
additional parmesan, for serving


Microwave one bag of Riced Veggie Cauliflower for 5 minutes.
Pour contents of bag into a blender and add 1/2 cup water and 1/4 cup heavy cream.
Blend until smooth.
Warm olive oil in a medium saucepan over medium heat. Add the remaining bag of Riced Veggie Cauliflower and cook until tender, about 4-5 minutes.
Add the pureed cauliflower mixture to the saucepan and bring to a simmer.
Add parmesan, remaining 1/4 cup of cream, bacon and lemon zest, stirring to combine.
Cook for another minute, add lemon juice, almonds and salt and pepper to taste.
To serve, divide cauliflower risotto between four warm bowls, garnish with bacon, parsley, parmesan and a few more drops of olive oil.