Cheddar Carrot Risotto
Serves: 2
Time: 25 Minutes
Calories: 342
Protein: 10.9 Grams
Fat: 25.8 Grams
Net Carbs: 7.3 Grams


  • 3 Teaspoons Jalapeno, Diced
  • 1 Onion, Diced
  • 2 Carrots, Large & Cubed
  • 1 Lime, Juiced
  • ½ Cup Cheddar Cheese, Grated
  • 1 tablespoon Olive Oil
  • ½ Teaspoon Chili Powder
  • ½ Cup Vegetable Broth
  • 1 Tablespoon Cilantro, Chopped
  • ½ Avocado, Sliced
  • Sea Salt & Black Pepper to Taste


1. Pulse your carrot cubes in a food processor until you form a “rice”. Set your carrot rice aside, and then get out a skillet. Place your skillet over medium heat, and add in your olive oil.


2. Once your oil is shimmering and hot add in your onion, cooking until soft. This should take about three minutes, and then stir in your rice. Add in your broth, lime juice, broth, chili powder and jalapenos. Season with salt and pepper, and then cook for ten minutes. Serve this topped with avocado.

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