High-Protein Veggie "Risotto"
A colorful vegetable risotto with invisible egg white protein — 26g protein and 0g fat at only 225 calories
A colorful vegetable risotto supercharged with invisible protein. Liquid egg whites are scrambled into tiny rice-sized curds that blend seamlessly into a 50/50 basmati-cauliflower rice base, creating the illusion of a pure veggie dish while secretly packing 26g of protein. Loaded with corn, peas, carrots, mushrooms, black beans, and olives, then simmered with vegetable broth for a creamy risotto texture. 225 calories, 0g fat, and absolutely satisfying.
📊Nutrition
Per serving
🧾Ingredients
"Risotto" Base (The 50/50 Trick)
- 50gCooked basmati rice
- 100gCauliflower riceCuts the carbs drastically while keeping the massive bowl volume
Invisible Protein
- 150gPure liquid egg whitesThe ultimate hack! White curds blend in completely with basmati grains, adding 16g of pure protein with zero fat and zero carbs
Colorful Veggies
- 30gSweet corn kernels
- 30gGreen peas
- 30gFresh carrots, finely diced
- 30gFresh mushrooms, finely diced
- 1 tbspBlack beans (rinsed and drained)
- a fewBlack olives, sliced, and tiny broccoli florets
- as neededZero-calorie cooking spray
- 1/4 cupVegetable brothGives it that wet "risotto" texture
- to tasteSea salt, garlic powder, and black pepper
👨🍳Method
Prep the Base
4 minSteam or microwave your cauliflower rice until tender. Set it aside.
Sauté the Veggies
4 minHeat a non-stick skillet or wok over medium heat. Coat it lightly with zero-calorie cooking spray. Add the diced carrots, mushrooms, corn, and peas. Sauté for 3-4 minutes until the vegetables begin to soften.
The Invisible Protein Hack
3 minPush the vegetables to the outer edges of the skillet to create an empty circle in the middle. Pour your liquid egg whites into the center. Let them sit for a few seconds, then scramble them continuously until they form very small, firm white curds (they should mimic the size of rice grains).
Combine and Create the "Risotto"
1 minToss the cooked egg whites together with the vegetables. Add your 50g of cooked basmati rice, the steamed cauliflower rice, the black beans, and the olives into the pan.
Simmer and Serve
2 minPour the 1/4 cup of vegetable broth over the entire mixture. Season with salt, pepper, and garlic powder. Stir continuously for 1-2 minutes until the broth reduces and binds everything together into a creamy, slightly wet "risotto" texture. Transfer to a bowl and serve hot!