May 10 2018 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Creamy low carb cauliflower mushroom risotto
Cauliflower heaven. That's where you'll be when you rediscover risotto, made with one of our fave low-carb veggies. Creamy? Check. Satisfying? You bet. Vegetarian and indulgent? But of course!
USMetric
servingservings
Ingredients
- 12⁄3 lbs 750 g cauliflower
- 1¾ cups 425 ml heavy whipping cream
- 3 oz. 85 g butter, divided
- 1 tbsp 1 tbsp onion powder
- 3 tbsp 3 tbsp lemon juice
- 3 oz. 85 g Parmesan cheese
- salt and ground black pepper
- 10 oz. (4 cups) 280 g (950 ml) baby bella mushrooms
- 2 2 garlic clovegarlic cloves
Serving
- 2 tbsp 2 tbsp pine nuts
- 3 tbsp 3 tbsp fresh thyme or fresh parsley
- 2 oz. 55 g Parmesan cheese
- 1 tbsp 1 tbsp olive oil
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www.dietdoctor.com
Making low carb simple
Instructions
- Rinse and trim the cauliflower and shred with the coarse side of a grater, or divide into smaller florets and pulse in a food processor until rice-sized.
- Add cream, half of the butter, onion powder, and lemon juice in a large skillet and bring to a simmer.
- Add cauliflower and simmer on medium heat, stirring frequently, for 15-20 minutes or until it becomes as tender as you like it.
- Add coarsely grated parmesan cheese and let it melt while you mix it in. Season with salt and pepper.
- While the cauliflower risotto is simmering, fry the sliced mushrooms and garlic in the rest of the butter until golden. Season with salt and pepper.
- Heat a small, dry skillet over medium heat. Add pine nuts. Stir constantly to prevent burning. Toast until they get some color.
- Add the fried mushrooms to the risotto and stir to combine. You can also add the mushrooms on top.
- Serve the risotto with freshly chopped herbs and some extra parmesan. Top with toasted pine nuts and sprinkle with olive oil.
Tip
Just like with rice, some prefer a softer texture, and some like it al dente. Be sure to test the cauliflower mixture frequently and get it off the heat before it becomes too mushy.
Substitutes
For a vibrantly green dish, try broccoli instead of cauliflower. Pay extra attention to taking it off the heat before it turns into a mash. You can use any kind of mushroom you like or substitute it for seafood.
Storing the dish
This dish keeps for 2-3 days in the refrigerator and reheats well in the microwave. Perfect for a lunchbox.
Thank you for your feedback. I am glad you enjoyed this dish. Yes, it's always a good idea to read nutrition information and ingredients as they can vary between brands.
Sounds great! So glad you both enjoyed it!
It may get a little runny when thawed and reheated, but it should be fine overall.
Hi Sonia! Lactose-free cream would be the best option if possible. Coconut cream would change the entire taste of the dish and end in a result that's probably not that yummy. Hope that helps!