Wild Mushroom Risotto

This Wild Mushroom Risotto is a creamy, aromatic dish that combines earthy mushrooms with fragrant spices, making it a delightful Paleo Indian lunch option. Rich in flavor and nutrients, it's a wholesome meal that is both satisfying and comforting.

Ingredients

• Wild mushrooms (shiitake, oyster, or similar) - 200 grams
• Cauliflower rice - 300 grams
• Coconut milk - 150 ml
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Coconut oil - 2 tablespoons
• Vegetable or chicken broth (Paleo) - 500 ml
• Turmeric powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the wild mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.
5. Stir in the turmeric and cumin powders, mixing well to coat the mushrooms.
6. Add the cauliflower rice to the skillet, stirring to combine with the mushroom mixture.
7. Pour in the coconut milk and 250 ml of the broth, stirring continuously until the liquid is absorbed and the cauliflower is tender, about 8-10 minutes.
8. If the risotto appears too dry, gradually add the remaining broth until you reach your desired consistency.
9. Season with salt and black pepper to taste.
10. Remove from heat and let it sit for a couple of minutes before serving.
11. Garnish with fresh cilantro and serve warm.

Nutrition

• Calories: 360
• Protein: 8 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from wild mushrooms, which may help boost the immune system.
• High in fiber from cauliflower, supporting digestive health.

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