Food Friday - Low Carb Cauliflower Mushroom Risotto
This recipe is so good. I wasn't sure how great it would turn out when I first found and it and decided to give it a try but it really surprised me at how great it tasted.
This recipe is so good. I wasn't sure how great it would turn out when I first found and it and decided to give it a try but it really surprised me at how great it tasted. I definitely recommend this for a great side dish. Also, full disclosure, that obviously isn't my pic of this dish. lol! I don't have a pic to share so I found one online to show you what it looks like. ;)
Low Carb Cauliflower Mushroom Risotto
- 6 oz frozen cauliflower rice
- 1 TBSP butter
- 1 TBSP dehydrated minced onion
- ½ TBSP minced garlic
- ¼ cup sliced mushrooms
- ¼ cup chicken broth
- 5 TBSP heavy cream
- 1/8 tsp Italian seasoning
- 1 TBSP grated Parmesan
- Salt and pepper to taste
- Parsley for garnish, if desired
In a medium saucepan, melt the butter. When sizzling, add the cauliflower, and cook about 3 minutes, stirring constantly. Add the garlic and mushrooms and cook until the garlic becomes fragrant. Add ½ of the chicken broth and the onion and spices. Cook, stirring, until the liquid is mostly evaporated, then add the remaining broth and repeat.When the liquid has almost totally evaporated, add the cream. Cook again until almost all the moisture has evaporated. Remove from heat and stir in the Parmesan. Let sit a few minutes, until the risotto has “tightened up” and is ready to serve.
I hope you enjoy it!