Mushroom Cauliflower Risotto 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
CAULIFLOWER "RISOTTO" WITH SNAP PEAS AND MUSHROOMS
When the cauliflower risotto trend started, I was the first in line to buy a ticket and hop on the train. I keep bags of cauliflower rice in my freezer, and whenever I need a quick side dish, especially on a weeknight, I saute it in a skillet with a little butter. For something a little more special, I like to cook it in the style of "risotto," like this. It gets creamy and, while not exactly like the real thing, it certainly does the trick.
Provided by Katie Lee Biegel
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Reserve 4 cups for this recipe and save any leftovers for another use.
- In a large skillet over medium heat, melt 3 tablespoons of the butter with the garlic. Stir in the mushrooms and cook until browned, 5 to 7 minutes. Remove and discard the garlic, then season the mushrooms with salt and pepper.
- Increase the heat to medium-high and stir in the cauliflower. Saute for 1 to 2 minutes. Add 1 cup of the broth and simmer until the liquid has mostly evaporated, 1 to 2 minutes.
- Stir in the sugar snaps, remaining broth and salt to taste. Add pea shoots. Simmer until the liquid is almost gone, 3 to 4 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter and half of the cheese, stirring until the cheese has melted. Adjust seasonings. Stir in the remaining cheese. Serve hot.
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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