A nutritionist shares her mouthwatering recipe under 200 calories

1. Start by roughly chopping the cauliflower in a food processor or finely chop it with a knife.
2. In a pan with 1 tablespoon of oil, sauté the shallot and mushrooms. Season with salt and pepper, then set aside.
3. In the same pan (without washing it), sauté the raw cauliflower. Pour in the broth, cream, and white wine. Season with salt and pepper. Mix until the liquids are absorbed, then add the Comté cheese. Mix again.
4. Serve the cauliflower risotto with the sautéed mushrooms, grated Comté cheese, and chopped herbs.

This light cauliflower risotto is a perfect dish to enjoy on its own. However, if you’re looking to make it a complete meal, nutritionist Amélie Boudin suggests pairing it with some meat, fish, or eggs, or even enjoying it as a standalone dish. The choice is yours!

Give this cauliflower risotto recipe a try and indulge in a guilt-free creamy delight that will satisfy your cravings while keeping your calorie intake in check.