Wild Mushroom Risotto

Wild Mushroom Risotto is a creamy, flavorful dish that showcases the earthy richness of wild mushrooms, making it a perfect late-night indulgence. This Paleo-friendly version replaces traditional ingredients with wholesome alternatives for a guilt-free experience.

Ingredients

• Wild mushrooms (e.g., chanterelles, shiitake, cremini) - 200 grams
• Cauliflower rice - 2 cups
• Chicken or vegetable broth (homemade or store-bought, low sodium) - 500 ml
• Garlic, minced - 2 cloves
• Shallot, finely chopped - 1 medium
• Olive oil - 2 tablespoons
• Fresh thyme leaves - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast (for a cheesy flavor) - 2 tablespoons
• Fresh parsley, chopped (for garnish) - 2 tablespoons

Steps

1. Heat the olive oil in a large skillet over medium heat. Add the chopped shallot and minced garlic, and sauté until translucent, about 3-4 minutes.
2. Add the wild mushrooms to the skillet and cook for 5-7 minutes until they are tender and slightly browned.
3. Stir in the cauliflower rice and fresh thyme, mixing well to combine with the mushrooms and aromatics.
4. Gradually add the broth, one ladle at a time, stirring continuously. Allow the liquid to absorb before adding the next ladle. This should take about 15-20 minutes until the cauliflower rice is cooked and creamy.
5. Once the cauliflower rice is tender and the risotto has reached a creamy consistency, stir in the nutritional yeast, and season with salt and black pepper to taste.
6. Remove from heat, garnish with fresh parsley, and serve immediately.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in antioxidants and nutrients from wild mushrooms.
• Low in carbohydrates and suitable for Paleo diet.

Tags