3.4 ounces mushrooms chopped ½ cup coconut cream 1 tablespoon nutritional yeast fresh parsley for garnish US Customary - Metric Instructions Over medium high heat, melt coconut …
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1 small Onion finely diced 1 teaspoon Salt ½ teaspoon White Pepper ground 7 ounces Mushrooms quartered ¼ cup Oregano Leaves finely chopped 9 ounces Cauliflower …
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All of the delicious flavors of risotto, without all of the carbs. This Low Carb Mushroom Risotto with Cauliflower Rice is sure to be a crowd pleaser.
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.
Heat stock to boiling, remove from heat and add dried mushrooms. Let stand for 15 minutes, strain mushrooms, and reserve liquid. Chop mushrooms roughly. Heat oil in a large saucepan and add the onions and garlic.Saute gently for 2-3 minutes. Stir in rice and coat with the oil. Pour in the wine and simmer, stirring, until the liquid is absorbed.
Our lighter recipe uses just two teaspoons of olive oil alongside herbs, wine, mushrooms, and chicken broth to provide this risotto with plenty of flavor and character. Ideal for a weeknight, and the perfect light main or side dish, this mushroom risotto is a great low-cal comfort-food meal.