Keto Thanksgiving: Side Dishes
Creamy Cauliflower Mushroom Risotto: A Low-Carb Thanksgiving Delight
Thanksgiving is a time for cherished traditions and feasting on the hearty flavors of the season. It’s a holiday filled with classic dishes that have graced family tables for generations. While we revel in these traditions, it’s also the perfect opportunity to introduce a new star to your Thanksgiving menu—one that is not only delicious but caters to a low-carb lifestyle. Behold, the Creamy Cauliflower Mushroom Risotto—a dish so rich and delectable that you won’t believe it’s grain-free.
This Thanksgiving, why not surprise your guests with a side dish that not only pays homage to tradition but also embraces modern dietary preferences? As you gather around the table, let the enticing aroma of this creamy cauliflower and mushroom masterpiece fill the air. It’s a delightful twist on a classic comfort food, and it’s sure to be a hit with everyone, no matter their dietary choices.
Makes: 4 servings
Recipe Overview:
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 4 servings
- Calories per Serving: 245 kcal
Ingredients:
- 1/4 cup butter
- 8 ounces mushrooms, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 12 ounces riced cauliflower (the frozen version works just as well as the fresh, no need to thaw)
- 1/4 cup dry white wine
- 1/4 to 1/2 cup chicken broth
- 2 to 4 tablespoons heavy cream
- 1/2 cup freshly grated Parmesan cheese (add more as desired)
Instructions:
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In a large sauté pan
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Begin by heating the butter over medium heat until it melts and becomes hot.
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Add the chopped mushrooms and minced garlic and sauté until the mushrooms turn tender and develop a golden brown hue.
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Season the mixture with salt and pepper, and let the aromas fill your kitchen.
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Now, reduce the heat to medium-low and introduce the riced cauliflower, tossing it to be thoroughly coated in the buttery goodness.
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As you continue to sauté, pour in the dry white wine and cook until the liquid has bubbled away, infusing the dish with a lovely depth of flavor.
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Next, add the chicken broth a few tablespoons at a time, stirring frequently and allowing it to evaporate each time. This gradual addition is key to achieving the risotto’s creamy consistency.
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As the cauliflower becomes tender, add a little more broth and a few tablespoons of heavy cream.
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Cover the pan with a lid and allow the cauliflower to steam until it’s tender to perfection. If needed, add a bit more broth and/or cream to reach your desired creamy consistency.
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The grand finale:
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Stir in the freshly grated Parmesan cheese, and add any additional salt and pepper to taste.
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You can even serve this delightful dish with extra grated Parmesan on top, adding an extra layer of cheesy delight.
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Nutritional Information (per serving):
- Serving Size: 1 serving (about 2⁄3 cup)
- Calories: 245 kcal
- Carbohydrates: 7.5g
- Protein: 9.2g
- Fat: 19.7g
- Fiber: 2.3g
This Thanksgiving, embrace the spirit of culinary innovation and inclusivity by adding this Creamy Cauliflower Mushroom Risotto to your menu. It’s a delicious revelation, proving that you can savor the comfort and flavors of traditional risotto while staying true to your low-carb lifestyle. Whether you’re the host or a guest at the table, this dish is a gift to your taste buds and a wonderful way to celebrate the holiday while respecting diverse dietary preferences.
So, gather your loved ones and welcome this low-carb delight into your Thanksgiving traditions. Let it be a symbol of the evolving culinary landscape, where classic recipes meet modern dietary choices, and where everyone can find a place at the table. Happy Thanksgiving!
Keto Thanksgiving: Cauliflower Mushroom Risotto with Porcini Mushrooms
Ingredients
- 1/4 cup butter
- 8 ounces mushrooms, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 12 ounces riced cauliflower (the frozen version works just as well as the fresh, no need to thaw)
- 1/4 cup dry white wine
- 1/4 to 1/2 cup chicken broth
- 2 to 4 tablespoons heavy cream
- 1/2 cup freshly grated Parmesan cheese (add more as desired)
Instructions
- In a large sauté pan, begin by heating the butter over medium heat until it melts and becomes hot. Add the chopped mushrooms and minced garlic and sauté until the mushrooms turn tender and develop a golden brown hue. Season the mixture with salt and pepper, and let the aromas fill your kitchen.
- Now, reduce the heat to medium-low and introduce the riced cauliflower, tossing it to be thoroughly coated in the buttery goodness.
- As you continue to sauté, pour in the dry white wine and cook until the liquid has bubbled away, infusing the dish with a lovely depth of flavor.
- Next, add the chicken broth a few tablespoons at a time, stirring frequently and allowing it to evaporate each time. This gradual addition is key to achieving the risotto's creamy consistency.
- As the cauliflower becomes tender, add a little more broth and a few tablespoons of heavy cream. Cover the pan with a lid and allow the cauliflower to steam until it's tender to perfection. If needed, add a bit more broth and/or cream to reach your desired creamy consistency.
- The grand finale: Stir in the freshly grated Parmesan cheese, and add any additional salt and pepper to taste. You can even serve this delightful dish with extra grated Parmesan on top, adding an extra layer of cheesy delight.
Nutrition Information
Serving Size
About 2/3 cupAmount Per Serving Calories 245Total Fat 19.7gCarbohydrates 7.5gFiber 2.3g
