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!

INGREDIENTS

• 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

INSTRUCTIONS

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.