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
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