Calling this “risotto” is a stretch because it doesn’t require the complicated process of the traditional dish, but I based this recipe on my favorite risotto recipe so that’s what we’re calling it. I used cauliflower rice to reduce the carbs and add nutrition.
-1 Tbsp olive oil
-1 lb Italian Turkey Sausage
-1 (29 oz) can diced tomatoes (with their juices)
-2 (12oz) packages cauliflower rice, cooked according to package directions
-1/2 cup grated Parmesan cheese
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-8 oz kale, stems removed and torn into bite sized pieces
Heat olive oil in a medium pot, over medium heat. Add sausage and cook, breaking sausage up with a spoon, until sausage is crumbled and browned (about 5 minutes). Add diced tomatoes, cooked cauliflower rice, parmesan, salt, pepper and red pepper flakes, stirring to combine and bringing to a simmer. Once everything is warmed through, stir in kale and serve and allow to wilt for 5 minutes, stirring intermittently, then serve.
