Parmesan Risotto Lightened Up

Recipe by Jill @njfoodventure



Let’s eat risotto and sip rosé! Typically, risotto is carb-heavy, but we’ve slashed some of the carbs for a healthier alternative. The secret is a combination of arborio and riced cauliflower. The dish is so creamy but tastes light. It has a vibrant note from the rosé wine and is perfectly punctuated by the parmesan. It’s a great way to welcome the change of seasons.

Berrycream Rosé is a nice complement to the shrimp in this dish, pairing perfectly with the risotto. It’s crisp, bright, has notes of strawberry and raspberry which make it perfect to sip and cook with. As the weather warms, it’ll also be great with a cheese and fruit platter.


  • 1 cup low-sodium chicken broth

  • 1 cup water

  • 1 tbs minced onion

  • 1/2 tbs olive oil

  • 1/2 tbs unsalted butter

  • 1/4 cup + 2 tbs arborio rice

  • 1 cup frozen, riced cauliflower

  • 1 garlic clove, minced

  • 2 tbs Buttercream Rose

  • 3 tbs grated parmesan

  • 3/4 tsp kosher salt

  • 1/4 tsp freshly ground black pepper

  • 2 cooked jumbo shrimp, optional


  • Combine chicken broth and water in a small saucepan and allow to simmer. Then reduce the heat to low and keep warm.
  • In another small saucepan add onion, butter, and oil and bring the pan to medium-low heat. Allow the onion to soften, for about 8 minutes.
  • Add garlic and allow to release its aroma, 1 minute.
  • Add rice and cook for 2-3 minutes. Add wine and allow it to cook off for 1-2 minutes.
  • Add riced cauliflower. Then add broth 1/2 cup at a time, stir and allow to absorb. Continue adding broth at 1/2 cup amounts until rice is cooked al dente, about 20-30 minutes.
  • Once cooked add the parmesan cheese, salt, and pepper. Adjust for seasonings and serve with shrimp.


  • For a different flavor use grated pecorino-romano cheese or a combination of pecorino-romano and parmesan cheese.
  • To keep the risotto creamy, when the rice is cooked it should still leave a trail when you pull the spoon through it.
  • You may not use all the broth. The recipe includes a sufficient amount.
  • The riced cauliflower can be omitted. Less broth would be needed.