Mushroom Cauliflower Risotto

This Mushroom Cauliflower Risotto is a creamy, low-carb twist on the classic Italian dish, featuring tender cauliflower rice and earthy mushrooms. Perfectly seasoned and rich in flavor, it offers a satisfying and healthy option for any meal.

Ingredients

• Cauliflower - 300 grams (riced)
• Mushrooms (cremini or button) - 150 grams (sliced)
• Vegetable broth - 500 ml
• Onion - 1 small (finely chopped)
• Garlic - 2 cloves (minced)
• Olive oil - 2 tablespoons
• Parmesan cheese - 30 grams (grated)
• Heavy cream - 2 tablespoons
• Dried thyme - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
3. Stir in the sliced mushrooms and cook until they are softened and browned, about 5-7 minutes.
4. Add the riced cauliflower to the skillet, followed by the dried thyme, salt, and pepper. Mix well and cook for another 5 minutes.
5. Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes, stirring occasionally, until the cauliflower is tender and has absorbed most of the broth.
6. Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until creamy and well combined.
7. Remove from heat, adjust seasoning if necessary, and garnish with fresh parsley before serving.

Nutrition

• Calories: 290
• Protein: 10 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from cauliflower and mushrooms, supporting overall health.

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