Cheesy Cauliflower Mushroom Risotto - an equally delicious alternative to the creamy Italian rice dish, but grain-free and low-carb! A great Keto dinner that's high flavor and low calorie.
Ingredients
1½cupCauliflower, Chopped, 160g
1cupMushrooms, Sliced, 70g
¼tspOlive Oil
2TbspOnion, Chopped, 20g
¼tspGarlic, Minced
¼cupLow Sodium Vegetable Broth
⅛tspSalt
⅛tspBlack Pepper
1½TbspParmesan, Grated
1tspParsley, Finely Chopped
Instructions
Pulse cauliflower in a food processor and until finely ground into “rice” form.
Heat a large nonstick skillet on medium-high and add mushrooms. Cook for about 3 minutes, stirring occasionally. Set aside.
Pour oil on skillet and fry the onions and garlic for about a minute until they are translucent.
Add cauliflower rice, mushrooms and broth. Season with salt and pepper, stir, cover and cook for 3-4 minutes.
Remove from the heat, add parmesan and parsley, and mix well until the cheese has all melted.