Cauliflower Mushroom Risotto
Serves 17 mins prep10 mins cook
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
What you need
tsp olive oil
tbsp parmesan cheese
tsp garlic
tsp parsley
tsp salt
cup cauliflower
cup mushrooms
tsp black pepper
tbsp onion
Instructions
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.View original recipe