Low Carb Cauliflower Mushroom Risotto
Low Carb Cauliflower Mushroom Risotto: a flavorful and guilt-free twist on the classic dish. This innovative recipe swaps traditional rice for cauliflower, creating a creamy and satisfying risotto that's low in carbs. With earthy mushrooms, aromatic herbs, and a velvety texture, this dish is a true delight for your taste buds. Indulge in the deliciousness of Low Carb Cauliflower Mushroom Risotto, guilt-free!
- 1 tablespoon olive oil
- 2 cloves garlic
- 4 medium baby bella mushrooms
- 1 cup chicken broth
- 1 large cauliflower, riced
- ¼ cup heavy whipping cream
- ¼ cup Parmesan cheese
- 1 teaspoon tarragon
- Salt and pepper to taste
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Chop florets and place in a food processor. Process them until they’re about the size of couscous.
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In a pan or small pot, cook garlic and mushrooms in a tablespoon of olive oil over medium heat.
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When the garlic is fragrant, add chicken broth and your riced cauliflower. Stir very well.
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Lower the heat so that the whole dish simmers and cover.
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Let steam for 5-7 minutes.
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After the cauliflower has cooked a bit, remove the cover and let some of the chicken broth evaporate and cook the cauliflower more. This should take about 5-10 minutes
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Once there is no moisture at the bottom of the pan when stirred, add the heavy cream, parmesan cheese and your spices.
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Stir until parmesan has melted and serve.
Nutrition
Serving Size: 4
Calories: 143.75 | Fats: 10.35g | Protein: 5.25g | Net Carbs: 6.31g
