#NourishSequim’s home kitchen tester, Kelly Lenihan has done it again. This time, she used our house-made chicken bone broth, available through our dine@home program, to make cauliflower “rice” risotto. Super easy to prepare, she sautéed leeks and mushrooms in a bit of olive oil until tender. She then added riced cauliflower and chicken broth, simmering about 7 minutes until everything was cooked and the broth reduced. To finish, Kelly added parmesan cheese and a couple tablespoons of cream, a handful of spinach, stirred until cheese melted and spinach wilted. Cauliflower risotto is an excellent alternative to heavy, carb-loaded rice risotto. What’s even better is, it doesn’t take long too cook, as opposed to traditional rice risotto—no standing at the stove stirring and stirring! And it tastes amazing.