Low-carb Mushroom Risotto With Cauliflower Rice
This Low-Carb Mushroom Risotto with Cauliflower Rice is a delicious and healthy alternative to traditional risotto. It's packed with savory flavors and is perfect for anyone looking to reduce their carb intake.
Ingredients
- 1 head cauliflower, riced
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/2 cup chicken or vegetable broth
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and garlic, and sauté until softened.
- Add the sliced mushrooms and cook until they release their moisture and become golden brown.
- Push the mushrooms to the side of the skillet and add the remaining olive oil.
- Add the riced cauliflower and stir to combine with the mushrooms.
- Pour in the broth and cook until the cauliflower is tender and the liquid is absorbed.
- Stir in the grated Parmesan cheese and season with salt and pepper.
- Serve the low-carb mushroom risotto hot, garnished with additional Parmesan if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 10g
- Protein
- 15g
- Fat
- 18g
Supplies
Large skillet Cutting board Knife Grater Measuring cups and spoons
Tools
Spatula Cooking spoon
Serving suggestions
Serving suggestions: Pair with a side salad or grilled vegetables for a complete meal.
Tips & tricks
Tips: Be sure to squeeze out any excess moisture from the riced cauliflower to prevent the risotto from becoming too watery.
Cost
$10