Pea and Goat Cheese Cauliflower Rice Risotto

Cauliflower rice risotto with goat cheese and spring peas. A low carb, one pot meal made in under 20 minutes!

A healthy, low carb take on traditional risotto. The pea and goat cheese cauliflower rice risotto is a one pot meal made in under 20 minutes. Simple ingredients, big flavor.





  1. Heat 1 tablespoon olive oil in a large pan over medium-high. Add the chopped onion and minced garlic. Sauté until fragrant and the onion is translucent, about 3-4 minutes
  2. Add the cauliflower rice, stock, salt, and peas. Cook for 5-6 minutes, mixing frequently, until the cauliflower rice has softened (but not soggy)
  3. Turn the heat down to low and add the goat cheese, mixing until the cheese has melted and well-combined in the cauliflower rice. Remove the cauliflower rice risotto from the pan and serve immediately
  4. If adding scallops to the meal, wipe down the pan and add 2 tablespoons olive oil over medium-high heat. Place the scallops into the pan and cook roughly three minutes per side, until scallops are tender and opaque. Serve on top of the cauliflower rice risotto