Description
This low-carb twist on classic risotto uses riced cauliflower and savory mushrooms for a creamy, keto-friendly comfort food that’s ready in under 30 minutes!
Ingredients
- ¼ cup (56.75g) butter
- 8 oz (226.8g) mushrooms, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 12 oz (340.2g) riced cauliflower (frozen works as well, no need to thaw)
- ¼ to ½ cup (58.75g) chicken broth
- 2 to 4 tbsp heavy cream
- ½ cup (50g) freshly grated Parmesan cheese (add more as desired)
Instructions
- Cook the Mushrooms: In a large sauté pan, heat the butter over medium heat until melted and hot. Add the chopped mushrooms and garlic. Sauté until the mushrooms are tender and starting to turn golden brown. Season with salt and pepper.
- Add the Cauliflower: Reduce the heat to medium-low, add the riced cauliflower, and toss to coat in the butter and mushrooms. Cook for 2-3 minutes.
- Add the Broth: Gradually add the chicken broth a few tablespoons at a time, stirring frequently. Let the liquid evaporate before adding more broth. Continue until the cauliflower is tender.
- Add the Cream: Add 2 to 4 tablespoons of heavy cream, then cover the pan with a lid. Continue to cook, allowing the cauliflower to steam until fully tender. Add more broth or cream if needed to reach the desired consistency.
- Finish with Parmesan: Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper to taste. Serve with additional grated Parmesan if desired.
Notes
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Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
