Cauliflower Mushroom Risotto Low Carb Recipes

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CAULIFLOWER MUSHROOM RISOTTO (LOW CARB)



Cauliflower Mushroom Risotto (Low Carb) image

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

8 oz fresh mushrooms (sliced)
1 teaspoon soy sauce (or soy substitute)
2 cloves garlic (minced)
3 tablespoons butter (divided)
½ onion (finely chopped)
½ teaspoon thyme
1 head cauliflower (riced)
½ cup heavy cream
¾ cup grated Parmesan cheese
½ teaspoon seasoning salt
1 tablespoon fresh parsley
drizzle of truffle oil (optional)

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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