Roasted Red Pepper Risotto

Roasted Red Pepper Risotto

Table of Contents

Calories Per Serving: 115

Servings: 2


1 T butter
1 red bell pepper, chopped
2 c riced cauliflower
2 T Braggs Nutritional Yeast


  1. Melt butter in small saucepan
  2. Stir in red pepper and cook until softened
  3. Transfer to magic bullet/blender and pulse until completely mixed together
  4. Steam riced cauliflower about 5 minutes
  5. Add red pepper sauce to cauliflower
  6. Stir in nutritional yeast

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