Cauliflower Rice Risotto with Stanford Brut

Fred and Ida would consider this delicious Cauliflower Rice Risotto a comfort dish. They love this recipe because it can be adjusted to fit anyone’s needs. This recipe calls for Stanford Brut but can be replaced by Chateau De Fleur Non-Alcoholic for non-drinkers! Check out the recipe below!


  • 1 (12-ounce) bag cauliflower rice
  • 2 tablespoons butter
  • ¼ cup onion, diced
  • 2 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • 1 cup asparagus, cut into 1- to 2-inch pieces
  • ½ cup unsweetened coconut milk
  • ¼ cup of Stanford Brut
  • 1 teaspoon garlic granules (or garlic powder)
  • Salt and pepper


  1. Add the butter to a large frying pan over medium-high heat.
  2. When the butter melts, add the onion, garlic, mushrooms, and asparagus and cook for 5 minutes, stirring frequently.
  3. Add the cauliflower rice and stir to combine.
  4. Stir in the coconut milk, Stanford Brut, salt, garlic granules, & pepper.
  5. Reduce the heat to medium-low for 2 minutes so everything is warmed through.
  6. Transfer the cauliflower rice risotto to a serving dish and serve with a glass of Stanford or our Non Alcoholic Chateau De Fleur.

Related Posts

Follow Us on Social


Join Our Email List!

* indicates required


( mm / dd )

Are you 21 or older? This website requires you to be 21 years of age or older. Please verify your age to view the content, or click "Exit" to leave.