Cauliflower Mushroom Risotto is an elegant dish to quickly whip together. This creamy risotto is the perfect gluten-free and low carb side dish. It's so rich and delicious you'll be wanting to add it to the weekly rotation. Print …
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low carb cauliflower rice recipe collection comes to the rescue. Ingredients for Cauliflower Rice Risotto Cauliflower: You can use either a small cauliflower head or pre …
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Cauliflower mushroom risotto is a quick and easy way to enjoy a comforting classic at home. Made with cauliflower rice instead of regular rice so that it's low carb and keto-friendly! Heat the butter in a wide saucepan and sauté the mushrooms for 5 minutes, until golden brown.
Cauliflower - using a head of cauliflower, grate it into fine pieces to make your cauliflower rice. Mushrooms - whatever mushrooms you have available will work in this risotto. However, the best mushrooms to use in a risotto are shiitake mushrooms, portabella mushrooms and porcini mushrooms.
This low carb risotto has mushrooms, but no need to stop there. Add chicken for a complete meal, or keep it with the vegetable theme and add asparagus, broccoli, green beans or even kale. Serve your guests this creamy cauliflower mushroom risotto, they won’t even know it’s cauliflower rice instead of traditional arborio rice!
Instructions Combine mushrooms, soy sauce and garlic. Heat 2 tablespoons butter in a skillet over medium high heat. Add the last tablespoon of butter to the skillet. Add riced cauliflower, seasoning salt and pepper to taste, stir to combine. Cook 9-11 minutes or until tender but not mushy.