WEIBEL FAMILY WINERY RECIPES

Cauliflower Rice Risotto with Stanford Brut

Fred and Ida would consider this delicious Cauliflower Rice Risotto a comfort dish. They love this recipe because it can be adjusted to fit anyone’s needs. This recipe calls for Stanford Brut but can be replaced by Chateau De Fleur Non-Alcoholic for non-drinkers! Check out the recipe below!

INGREDIENTS

• 1 (12-ounce) bag cauliflower rice

• 2 tablespoons butter

• ¼ cup onion, diced

• 2 cloves garlic, minced

• 2 cups mushrooms, sliced

• 1 cup asparagus, cut into 1- to 2-inch pieces

• ½ cup unsweetened coconut milk

• ¼ cup of Stanford Brut

• 1 teaspoon garlic granules (or garlic powder)

• Salt and pepper

INSTRUCTIONS

1. Add the butter to a large frying pan over medium-high heat.

2. When the butter melts, add the onion, garlic, mushrooms, and asparagus and cook for 5 minutes, stirring frequently.

3. Add the cauliflower rice and stir to combine.

4. Stir in the coconut milk, Stanford Brut, salt, garlic granules, & pepper.

5. Reduce the heat to medium-low for 2 minutes so everything is warmed through.

6. Transfer the cauliflower rice risotto to a serving dish and serve with a glass of Stanford or our Non Alcoholic Chateau De Fleur.

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