Cauliflower Mushroom Risotto
Creamy keto mushroom risotto, low carb, filling and delicious! Much easier to make than risotto with rice and far less carbs. Vary your mushrooms to create deeper flavors. I used a combination of swiss brown and white button mushrooms. Cremini and Portobello mushrooms would be delicious too!
- 2 tbsp salted butter
- 1 medium onion finely diced
- 1 lb mushrooms (see notes)
- 2 cloves minced garlic
- ½ tbsp dried thyme
- 4 cups riced cauliflower
- ½ cup chicken stock (or bone broth)
- ¾ cup heavy cream
- salt and pepper (to taste)
Using a large pan, melt the butter over medium heat.
Add the onions and fry for 2-3 minutes until translucent.
Add the mushrooms to the pan and fry for around 10 minutes. The mushrooms will release liquid - keep browning the mushrooms until all of this liquid has evaporated.
Add the minced garlic and thyme. Stir to combine.
Add the cauliflower rice. Stir to combine.
Add the chicken stock. Simmer for around 5 minutes until the stock has evaporated and the cauliflower is tender.
Turn the heat down to low, then add the cream and parmesan cheese. Stir to combine and melt the cheese.
Season with salt and pepper to taste. Enjoy!
Mushrooms: I used half swiss brown mushrooms and half button mushrooms as that's what I had. You can substitute for any other type of mushroom, which will add more depth and flavor to the recipe.
Salt: Salted butter, parmesan cheese and chicken stock/bone broth all contain salt. Taste the risotto before adding extra salt, you may find you don't need it.
Serving: 1.5cupCalories: 168kcalCarbohydrates: 12.9gProtein: 10.9gFat: 9.7gSaturated Fat: 5.9gCholesterol: 24mgSodium: 425mgPotassium: 729mgFiber: 4.4gSugar: 5.6gCalcium: 198mgIron: 4mg