A satisfying risotto that combines the tangy flavor of tomatoes with the richness of cheese. Cooking uncooked rice and cauliflower rice together in a rice cooker makes preparation easy while adding vegetables to the dish. Compared to a risotto made with 100% rice, this recipe contains 15% fewer calories and 28.5% fewer carbohydrates.(Ingredients for 3 people)
Ingredients
| Veggie Maria Cauliflower Rice | 120g |
| Veggie Maria Pre-fried Onion Dices | 40g |
| Veggie Maria Ready-to-Eat Diced Tomatoes | 50g |
| Tropical Maria Sliced Black Olives | 30g |
| Uncooked rice | 100g |
| Bacon | 50g |
| Canned tomatoes | 100g |
| Tomato ketchup | 20g |
| Granulated consomme | 3g |
| Butter | 10g |
| Salt | Appropriate amount |
| Water | 250g |
| Shredded pizza cheese | 30g |
| Parmesan cheese (grated) | 10g |
How to make
- Place the uncooked rice, cauliflower rice, and water in the inner pot of a rice cooker. Spread evenly.
- Add all the ingredients except the cheese and cook using the regular rice cooking setting.
- Once cooked, add the bacon, cut into strips and sautéed, along with the cheese. Mix well and serve.
