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Nutrition Facts
Serving Size 241 g
(Approx. 4 Servings)
Amount Per Serving
Calories 300 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 11 g 55%
Trans Fat 0.5 g
Cholesterol 50 mg 17%
Sodium 470 mg 20%
Total Carbohydrate 17 g 6%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 9 g
Vitamin A 15% Iron 4%
Vitamin C 80% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Caulibit Risotto
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Tbsp olive oil
1/2 cup(s) H-E-B Fresh Cut Ingredient Diced Onion
1 Tbsp garlic, minced
3 Tbsp cornstarch
1/4 cup(s) dry white wine
14 Oz H-E-B Caulibits
1/2 cup(s) American Pantry Beef Bone Broth
1/2 cup(s) heavy cream
1 cup(s) Grana Padano cheese, grated
1/2 Tsp Sabatino Tartufi Truffle & Parsley Sea Salt, optional, can substitute with regular salt
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Instructions

1
Heat oil in a large non-stick sauté pan over medium-high heat. Add onions and garlic and cook until translucent but not brown.
2
In a bowl toss the cornstarch and cauliflower together then transfer to the pan with cooked onions. Continue to cook, stirring constantly, for 1 minute then deglaze with dry white wine.
3
Continue to cook until all the liquid is gone then add broth, bring to a simmer and continue to cook until the broth is almost gone.
4
Stir in the cream, cheese and truffle salt. Season with pepper and remove from heat. Let cool for a few minutes before serving.

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