Foraged Mushroom Risotto

Foraged Mushroom Risotto is a delightful blend of earthy mushrooms and creamy rice, making it a perfect Paleo-friendly lunch option. This dish celebrates the flavors of nature, bringing a rustic touch to your table.

Ingredients

• Foraged mushrooms (e.g., chanterelles, morels) - 200 grams
• Cauliflower rice - 2 cups
• Chicken or vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Shallots - 1, finely chopped
• Fresh thyme - 1 teaspoon, chopped
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the shallots and garlic, sautéing until they are soft and fragrant, about 3-4 minutes.
3. Add the foraged mushrooms to the skillet and cook until they are tender, about 5-7 minutes.
4. Stir in the cauliflower rice and fresh thyme, cooking for an additional 2-3 minutes.
5. Gradually add the broth, one ladle at a time, stirring frequently. Allow the mixture to absorb the liquid before adding more.
6. Continue this process until the cauliflower rice is tender and creamy, about 15-20 minutes.
7. Season with salt, black pepper, and nutritional yeast, stirring well to combine.
8. Remove from heat and let the risotto sit for a few minutes before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms, which can support immune function.
• Low in carbs and high in fiber, making it suitable for a Paleo diet.

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