Cauliflower Mushroom Risotto Low Carb Recipes
CAULIFLOWER MUSHROOM RISOTTO (LOW CARB)
This low carb risotto is a delicious and easy side dish for your favorite entree or can be served as a main course as well.
Provided by Holly
Categories Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- Combine mushrooms, soy sauce and garlic.
- Heat 2 tablespoons butter in a skillet over medium high heat. Add mushrooms and cook 2-3 minutes without stirring or until they begin to caramelize. Stir and cook until cook through. Remove from pan and set aside.
- Add the last tablespoon of butter to the skillet. Add onion, garlic and thyme. Cook over medium heat until softened, about 4-5 minutes.
- Add riced cauliflower, seasoning salt and pepper to taste, stir to combine.
- Cook 9-11 minutes or until tender but not mushy.
- Add cream, parmesan cheese, parsley and mushrooms (along with any mushroom juice that may have accumulated on the plate).
- Cook 2-3 minutes or until heated through and cheese is melted.
- Drizzle with truffle oil if desired and serve warm.
Nutrition Facts : Calories 316 kcal, Carbohydrate 13 g, Protein 13 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 80 mg, Sodium 795 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CREAMY KETO CAULIFLOWER RISOTTO
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.
Provided by Fioa
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 29m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
- Stir heavy cream, Parmesan cheese, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 11.8 g, Cholesterol 91.2 mg, Fat 29.8 g, Fiber 4.2 g, Protein 12.1 g, SaturatedFat 18.3 g, Sodium 653.1 mg, Sugar 4.7 g
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CAULIFLOWER MUSHROOM RISOTTO - KETO COOKING CHRISTIAN
From ketocookingchristian.com
4.7/5 (3)Total Time 20 minsCategory Side DishCalories 202 per serving
- Add the butter and olive oil to a large skillet and once melted, add in the mushrooms. Sauté until they have some good color, about 5 minutes.
- Add in the garlic, sauté for about 20 seconds, careful not to burn it. Add in the white wine and cook for another 2 minutes.
- Add in the cauliflower, salt, pepper and chicken stock, cook uncovered for about 5-6 minutes or until it reaches your desired texture. I prefer mine a little al dente.
- Stir in the mascarpone and parmesan cheeses, just until melted and combined. Garnish with fresh parsley and serve.
CAULIFLOWER RISOTTO {LOW CARB} - IFOODREAL.COM
From ifoodreal.com
5/5 (38)Total Time 24 minsCategory DinnerCalories 108 per serving
- In a food processor, add cauliflower florets in 3-4 batches and process until “rice” forms. The key to proper coarse rice texture is not to overcrowd the bowl of food processor. Transfer to a medium bowl and set aside.
- Preheat large non-stick skillet on medium - high heat and add mushrooms. Cook until golden brown or about 5 minutes, stirring occasionally. Transfer to a medium bowl and set aside.
- Return skillet to medium heat and swirl oil to coat. Add onion and garlic, sauté until translucent or about 3 minutes, stirring occasionally.
- Add cooked mushrooms, cauliflower “rice”, broth, salt and pepper. Stir, cover and cook for 4 minutes.
CAULIFLOWER RISOTTO - WHOLESOME YUM
From wholesomeyum.com
4.9/5 (65)Calories 200 per servingCategory Side Dish
- Melt the butter in a saute pan over medium heat. Add the mushrooms and onions, and saute for about 10 to 15 minutes, until the onions are translucent and browned, and the mushrooms are soft and browned. The mushrooms should reduce in size by at least half, and no liquid should remain. (If needed, you can increase heat at the end to help evaporate the liquid.)
- Add the cauliflower and bone broth. Increase heat to bring to a simmer, then simmer, stirring occasionally, until the cauliflower is tender and liquid is reduced, about 3-5 minutes.
- Reduce heat to low. Stir in the cream and Parmesan. Continue to heat, stirring constantly, for about a minute, until the cheese melts and sauce is smooth. Season with sea salt and black pepper to taste.
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