I served this low-carb version of a Venetian risotto alongside the Steak Peperonata recipe from yesterday’s post.  A classic Risi e Bisi is a slow-cooked Italian rice dish made with starchy, short-grain rice, stock, fresh green peas and lots of Parmesan cheese. This version takes the classic and puts a modern spin on it—instead of rice, the recipe swaps in cauliflower rice.   If you aren’t familiar, cauliflower rice is simple raw cauliflower florets blitzed in a food processor until it is finely chopped. The ‘rice’ is then sauteed in a touch of olive oil to tenderize it and add flavor, and then a touch of liquid is usually added to finish the cooking process. This specific recipe does just that, and the liquid you add in is milk with a touch of cornstarch added in to mimic the classic creaminess of the rice starch.  Parmesan or Pecorino cheese works well here, both in cooking the dish and as a topper.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/262747/cauliflower-risi-e-bisi/)

Tagged: cauliflower, cauliflower 'rice', cauliflower risi e bisi, cornstarch, Eating Well, Eating Well Magazine, green peas, Italian, Italy, low carb, milk, Parmesan cheese, rice, risi e bisi, risotto, short grain rice, side dish, Venetian, Venice