Keto Mushroom Risotto

This Keto Mushroom Risotto offers a rich and creamy texture without the carbs, making it a perfect comfort food for those on a ketogenic diet. Enjoy the earthy flavors of mushrooms combined with savory cheese for a delightful dish that satisfies both hunger and dietary goals.

Ingredients

• Riced cauliflower - 400 grams
• Olive oil - 2 tablespoons
• Butter - 2 tablespoons
• Shallot, finely chopped - 1 medium
• Garlic, minced - 2 cloves
• Mushrooms, sliced (cremini or button) - 200 grams
• Vegetable broth (low-sodium) - 500 milliliters
• Heavy cream - 100 milliliters
• Parmesan cheese, grated - 50 grams
• Salt - to taste
• Black pepper - to taste
• Fresh parsley, chopped - for garnish

Steps

1. Heat the olive oil and butter in a large skillet over medium heat until the butter is melted.
2. Add the chopped shallot and garlic to the skillet, sautéing until softened and fragrant, about 2-3 minutes.
3. Stir in the sliced mushrooms and cook until they release moisture and become golden brown, about 5-7 minutes.
4. Add the riced cauliflower to the skillet, stirring well to combine with the mushroom mixture.
5. Gradually pour in the vegetable broth, one ladle at a time, stirring constantly until the cauliflower absorbs the liquid. Continue this process until the cauliflower is tender and creamy, about 10-12 minutes.
6. Reduce the heat to low, then stir in the heavy cream and grated Parmesan cheese until fully melted and combined.
7. Season with salt and black pepper to taste, and cook for an additional 2 minutes to heat through.
8. Serve hot, garnished with chopped fresh parsley.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 45 mg
• Total Fat: 32 g
• Saturated Fat: 14 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Low in carbs, making it suitable for ketogenic diets.
• Rich in fiber from cauliflower, supporting digestive health.
• Mushrooms provide antioxidants and essential vitamins.

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