Mushroom Risotto with Cauliflower Rice
CATEGORIES
INGREDIENTS
  • Cooking Time: 30 minutes
  • Servings: 6
  • Preparation Time: 20 minutes
  • 2 Tbs. Butter
  • 2 Tbs. Olive Oil
  • 6 Cloves Garlic – Minced
  • 4 oz. Onion – Diced
  • 1 Large Shallot (About 1 oz.)
  • 8 oz. Mushrooms – Thinly Sliced
  • 2 Cups Chicken Stock – Divided
  • 4 Cups Cauliflower – Riced
  • 1 Cup Heavy Cream
  • ½ Cup Parmesan Cheese – Grated
  • 2 Tbs. Italian Flat Leaf Parsley – Chopped
  • Sea Salt and Pepper – To taste
DIRECTIONS
  1. In a large sauté pan, heat butter and olive oil over medium heat.  To the pan, add garlic, onion, and shallot.  Sauté until soft and fragrant.  About 5 minutes.
  2. To the pan, add mushrooms and 1 cup chicken stock.  Sauté until mushrooms are soft.  About 5 minutes.
  3. Add cauliflower and remaining 1 cup chicken stock and stirring frequently, sauté 10 minutes.
  4. Reduce heat to low, stir in heavy cream, Parmesan cheese, parsley, sea salt and pepper.  Let simmer 10 minutes to thicken.
RECIPE BACKSTORY
Always looking for low carb type recipes that use simple ingredients.