Cauliflower Risotto with Squash & Cheddar | Canadian Living

Ingredients

• 2 cups vegetable broth
• 2 cups small cauliflower florets
• 2 tablespoons olive oil
• 1/4 cup chopped shallots
• 2 cloves of garlic , minced
• 1 cup diced butternut squash
• 3 tablespoons dry white wine
• 2 tablespoons salted butter
• 1/2 cup shredded aged Cheddar cheese , divided
• 3 tablespoons whipping cream 35%
• salt and pepper
• 3 tablespoons chopped fresh parsley
• Calories 250
• Total fat 21 g
• Saturated fat 10 g
• Cholesterol 40 mg
• Sodium 450 mg
• Total carbohydrate 9 g
• Fibre 2 g
• Sugars 4 g
• Protein 5 g
• Iron 0.5 mg