August 3 2015 recipe by , photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Low carb mushroom cauliflower risotto
You don’t need to graduate from cooking school to make a luscious low carb risotto. You just need the rich and earthy flavors in this unabashedly tasty recipe. Here’s the first pillar in your low carb culinary education. No diploma required!
USMetric
servingservings
Ingredients
- 1 cup 240 ml vegetable stock
- 9 oz. (32⁄3 cups) 260 g (900 ml) mushrooms
- 4 oz. 110 g butter
- 1 (1 oz.) 1 (30 g) shallotshallots
- 2 2 garlic clovegarlic cloves
- 1 (2 lbs) 1 (850 g) large cauliflower
- ¾ cup 180 ml white wine
- 1 cup 240 ml heavy whipping cream
- ½ cup (11⁄3 oz.) 120 ml (40 g) shredded Parmesan cheese
- salt and pepper
- fresh thyme
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Making low carb simple
Instructions
- Bring the stock to a boil and set aside.
- Chop the mushrooms and fry in butter until golden.
- Finely chop shallot and garlic and add to the mushrooms.
- Coarsely grate cauliflower and add to the pan.
- Add half the wine and all of the stock.
- Let simmer uncovered until the liquid starts to boil down. Pour in the remaining wine. Add the cream and simmer until the cauliflower is soft and most of the liquid has disappeared. Add salt and pepper to taste.
- Remove from heat and stir in parmesan cheese. Garnish with fresh thyme.
Tip!
Add some variety! Chopped asparagus makes a lovely addition to risotto, as do thin slices of leek. Feeling particularly decadent? Try tossing some cooked, diced bacon or pancetta into the mix.
Kind regards
Mary
The Two Big Lies of Type 2 Diabetes
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Read more about Low Carb High Fat for diabetics.
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Get a grip on fundamentals!
Make your own healt a matter of your own choises!
It states in the recipe 1 cauliflower head & 1 cup (250 ml) heavy whipping cream,
this recipe can also be made even better by adding grilled chicken and bacon or mixed grilled seafood to it.
1 cup (250 ml) broth (chicken or vegetable)
I will go with Lee's suggestion the next time and add some bacon or seafood. The cauliflower taste was overwhelming and needs something to balance it. I cut back on liquids and simmered 35 minutes, but dish was a little soupy. I love risotto, so will keep experimenting.
PS - I’ve made this recipe several times and we love it! Thanks!
I’m not sure why others seem to find the measurements so confusing, I am British and ‘we’ do not all need ‘exact weights and measures’
It’s quite easy to buy ‘cup’ measures even in the ‘pound shop’ and even easier to fill a measuring jug up to the 175ml line with grated cheese. If a bit odd.
Also our normal ‘double cream’, actually pours very well quite frankly, (extra thick does need spooning) so this recipe is very easy to make without any unnecessary issues. If somewhat a tad overpowering on the cauliflower front.
I’ll try again with a few tweakes maybe.
I appreciate your recipes. Thank you
Delicious
Wonderful! I am so glad you enjoyed this one!
About half of the carbs come from the cauliflower. The dairy products and other ingredients contribute the additional carbs.
Thank you,
Chestene
We do not currently have a recipe cookbook available.
Measurements are easy to follow for me
Very filling I found. Husband couldn’t finish his.
The wine only adds about 1g carbs per serving.
I didn’t have fresh thyme so I added about 1 tsp of dry thyme at the end.
DELICIOUS 🤤
For those who complain about this not being “risotto”: of course it isn’t 🤦🏻♀️. We’re Keto/low carb people. We don’t eat rice. But this is a great alternative to the traditional dish, super tasty and good for you. Quit complaining!
Great! So glad you enjoyed it!