Mushrooms, cauliflower, heavy cream, and Parmesan cheese combine in this creamy low-carb risotto, perfect as a side dish or even as a main dish. Melt ghee in a skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender, about 3 minutes.
Babysitting the arborio rice properly makes the risotto notoriously creamy. Bring stock to a simmer in a large saucepan. Keep warm over low heat. Heat oil in a Dutch over over medium heat, then add onion. Add arborio rice and salt, then cook for 1 minute. Add 1/2 cup stock and cook until absorbed, stirring frequently.
Cauliflower Risotto. INGREDIENTS. DIRECTIONS. Pulse cauliflower florets in a food processor until they are the size of grains of rice. In a skillet over medium heat cook shallots in the olive oil until tender. Add cauliflower and toss to coat; add vegetable stock and cook until tender, about 10 minutes.
Then there’s the secret to even creamier (yet still healthy) risotto. We’ll puree a bit of the cauliflower then stir it back in with the rest. This will help glue everything together and give the impression of creaminess (without needing to add a quart of heavy cream!)