Creamy No-Carb Pesto “Risotto”

Made with riced broccoli and cauliflower this take on creamy risotto is much lighter than your traditional risotto.

INGREDIENTS (serves 5):

  • 1 cup fresh basil leaves
  • 1 clove garlic, peeled and chopped
  • 1/4 cup grated Parmesan cheese
  • salt and pepper, to taste
  • 1/2 Tbsp fresh lemon juice
  • Zest of 1 lemon
  • 1/2 cup (2 scoops) Unflavored 20/20 Fiber/Protein Powder 
  • 1 Tbsp olive oil
  • 1 1/2 Tbsp low-sodium chicken broth
  • 2 1/2 cups riced cauliflower
  • 2 1/2 cups riced broccoli 

    1. Prepare pesto by adding the basil, garlic, Parmesan cheese, salt, pepper, lemon juice, lemon zest and 20/20 powder to a food processor or blender and pureeing. Once pureed, scrape the sides of the bowl with a spatula and add the olive oil and chicken broth. Continue to process until smooth, set aside.
    2. Lightly coat a medium-sized skillet with nonstick cooking spray and place over medium here. Add riced cauliflower and broccoli to cook until tender, stirring regularly with a spatula.
    3. Once tender, remove from heat and stir in pesto sauce until the broccoli-cauliflower mix is well coated.
    4. Garnish with fresh basil and additional parmesan cheese, as desired.

    Serves 5, 1 cup “risotto” per serving. This is a Step 1 Approved Recipe.

    • FOR JOURNALING ON THE F-FACTOR DIET: 4g carbohydrate, 7g fiber 
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 97 calories, 8g protein, 11g carb, 7g fiber, 4g net carb, 2g sugar, 4g fat, 1g sat fat, 126mg sodium

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