Risotto al Gorgonzola

Risotto al Gorgonzola is a creamy, rich Italian dish that combines the bold flavors of Gorgonzola cheese with a low-carb twist. This delightful risotto is perfect for a comforting meal that doesn't compromise on taste.

Ingredients

• Cauliflower Rice - 300g
• Gorgonzola Cheese - 100g
• Chicken Broth - 500ml
• Heavy Cream - 100ml
• Butter - 30g
• Shallot - 1, finely chopped
• Garlic - 1 clove, minced
• Parmesan Cheese - 30g, grated
• Salt - to taste
• Black Pepper - to taste
• Fresh Parsley - for garnish

Steps

1. In a saucepan, heat the chicken broth over low heat and keep it warm.
2. In a large skillet, melt the butter over medium heat. Add the chopped shallot and sauté until translucent, about 3 minutes.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Stir in the cauliflower rice and cook for about 5 minutes, stirring occasionally, until it begins to soften.
5. Gradually add the warm chicken broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process for about 15 minutes.
6. Once the cauliflower rice is tender and creamy, reduce the heat to low and stir in the heavy cream, Gorgonzola cheese, and grated Parmesan cheese until melted and well combined.
7. Season with salt and black pepper to taste.
8. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 36 g
• Saturated Fat: 20 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Cauliflower is rich in vitamins C and K, supporting immune health and bone strength.

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