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.

Low-carb Mushroom Risotto With Cauliflower Rice

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

  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  2. Add the chopped onion and garlic, and sauté until softened.
  3. Add the sliced mushrooms and cook until they release their moisture and become golden brown.
  4. Push the mushrooms to the side of the skillet and add the remaining olive oil.
  5. Add the riced cauliflower and stir to combine with the mushrooms.
  6. Pour in the broth and cook until the cauliflower is tender and the liquid is absorbed.
  7. Stir in the grated Parmesan cheese and season with salt and pepper.
  8. 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