Cauliflower Mushroom Risotto
Serves 1
7 mins prep
10 mins cook
17 mins total
An equally delicious, gluten and carb-free alternative to the creamy Italian rice dish. Shredded cauliflower replaces rice, offering all the flavor with fewer calories. The creator notes that the yield of one cup might be a bit small for a single serving.
0 servings
tbspparmesan cheese
tspgarlic
tspparsley
tspolive oil
tspsalt
cupcauliflower
cupmushrooms
tspblack pepper
tbsponion
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1. Chop cauliflower coarsely, place pieces in a food processor and pulse until finely ground into “rice” form. Transfer to a medium bowl and set aside. 2. Heat a large nonstick skillet on medium-high and add mushrooms. Cook for about 3 minutes, stirring occasionally. Set aside. 3. Pour oil on skillet and fry the onions and garlic for about a minute until they are translucent. 4. Add cauliflower rice, mushrooms and broth. Season with salt and pepper, stir, cover and cook for 3-4 minutes. 5. Remove from the heat, add parmesan and parsley, and mix well until the cheese has all melted.