Low Carb Cauliflower Mushroom Risotto
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Start by either grating your cauliflower by hand or curing into florets and pulsing in a food processor so you have pieces of cauliflower about the size of corn kernels, if you chop it too fine it will turn to mush and have more of a polenta texture but that’s another recipe ( stay tuned)
Heat a medium saucepan on medium high and melt the butter. Next add the onion, garlic and cauliflower and stir for about 2 minutes
Add salt, pepper and Italian seasoning then pour in half of the chicken stock, let the liquid reduce and add in the rest as needed until the cauliflower is tender but not mushy.
Add in heavy cream and reduce until most of the excess liquid is gone
Remove from heat and stir in Parmesan cheese.
The risotto should not have any excess liquid and have a creamy rich texture. Put a lid on the pot and let sit. After a few minutes the risotto will tighten up further and be ready to serve.
Calories: 138kcal | Carbohydrates: 8g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 385mg | Potassium: 446mg | Fiber: 2g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 57.3mg | Calcium: 69mg | Iron: 0.8mg