Cauliflower Risotto

This delightful Cauliflower Risotto offers a creamy and comforting texture without the carbs, making it a perfect low-carb Italian dinner. Infused with garlic, parmesan, and fresh herbs, it's a satisfying dish that doesn't compromise on flavor.

Ingredients

• Cauliflower - 300 grams, riced
• Olive oil - 2 tablespoons
• Butter - 1 tablespoon
• Garlic - 2 cloves, minced
• Shallot - 1 small, finely chopped
• Vegetable broth - 500 milliliters, low-sodium
• Parmesan cheese - 50 grams, grated
• Heavy cream - 50 milliliters
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the olive oil and butter in a large skillet over medium heat.
2. Add the minced garlic and chopped shallot, sautéing until softened and fragrant, about 2-3 minutes.
3. Stir in the riced cauliflower and cook for an additional 2-3 minutes, allowing it to soften slightly.
4. Pour in the vegetable broth and bring to a gentle simmer, cooking for about 15 minutes until the cauliflower is tender and the broth has mostly absorbed.
5. Remove the skillet from heat and stir in the heavy cream and grated Parmesan cheese until creamy.
6. Season with salt and black pepper to taste, then fold in the chopped parsley before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 30 mg
• Total Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic and low-carb diets.
• Rich in fiber, which promotes digestive health.

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