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
Chop florets and place in a food processor. Process them until they’re about the size of couscous.
In a pan or small pot, cook garlic and mushrooms in a tablespoon of olive oil over medium heat.
When the garlic is fragrant, add chicken broth and your riced cauliflower. Stir very well.
Lower the heat so that the whole dish simmers and cover.
Let steam for 5-7 minutes.
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
Once there is no moisture at the bottom of the pan when stirred, add the heavy cream, parmesan cheese and your spices.
Stir until parmesan has melted and serve.
Serving Size: 4
Calories: 143.75 | Fats: 10.35g | Protein: 5.25g | Net Carbs: 6.31g