Today’s recipe is a guest post for Kristen over at the Food Renegade.
I’m always looking for ways to get more veggies on the dinner table. One of my favorite substitutes is using cauli-rice for regular white rice. In just minutes, you can easily turn a head of cauliflower into a rice substitute. This time I decided to make my cauli-rice by combining it with butternut squash to make a creamy risotto. The roasted butternut squash adds a subtle sweetness to the risotto which pairs well with the cauli-rice. This would make a great addition to your dinner table!
Be sure to check out the Food Renegade for the recipe.
Net Carb Count*:
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
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