Low Carb Cauliflower Mushroom Risotto
Cauliflower is one of the most versatile vegetables on a ketogenic diet, and definitely should be included in every pantry out there. It can get carby when you use a bunch of it, but when you use it as a side item, stuffing, or part of another recipe – it’s definitely a bright addition to any dish.
The Preparation
- 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
The Execution
- Chop florets and place them 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 covers. Let steam for 5-7 minutes.
- After the cauliflower has cooled 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 the parmesan has melted and serve.
This makes a total of 4 servings of Low Carb Cauliflower Mushroom Risotto. Each serving comes out to be 143.75 Calories, 10.35g Fats, 6.31g Net Carbs, and 5.25g Protein.
