Mushroom Risotto

This Keto Mushroom Risotto is a creamy and rich dish that combines the earthy flavors of mushrooms with the satisfying texture of cauliflower rice. Perfectly seasoned and finished with Parmesan, it's an indulgent yet low-carb meal.

Ingredients

• Cauliflower rice - 300 grams
• Mushrooms (cremini or button) - 200 grams, diced
• Butter - 2 tablespoons
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Shallot - 1 small, finely chopped
• Chicken or vegetable broth - 500 ml (low sodium)
• Parmesan cheese - 50 grams, grated
• Heavy cream - 50 ml
• Salt - to taste
• Pepper - to taste
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm.
2. In a large skillet, melt the butter and olive oil over medium heat. Add the shallot and garlic, and sauté until softened, about 2-3 minutes.
3. Add the diced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Stir in the cauliflower rice and cook for 2-3 minutes, allowing it to absorb the flavors.
5. Gradually add the warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process for about 15 minutes until the cauliflower is tender and creamy.
6. Stir in the heavy cream and Parmesan cheese, mixing well. Season with salt and pepper to taste.
7. Remove from heat and let it rest for a couple of minutes. Serve garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in fiber and vitamins from cauliflower and mushrooms, supporting digestive health.

Tags