Low Carb Cauliflower Mushroom Risotto
This makes a total of 4 servings of Low Carb Cauliflower Mushroom Risotto. Each serving comes out to be 143.75 Calories, 10.35g Fats, 6.31g Net Carbs, and 5.25g Protein.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic
- 4 medium baby bella mushrooms
- 1 cup chicken broth
- 1 large cauliflower riced
- ¼ cup heavy whipping cream
- ¼ cup Parmesan cheese
- 1 teaspoon tarragon
- Salt and pepper to taste
Instructions
- Chop florets and place in a food processor. Process them until they’re about the size of couscous.
- In a pan or small pot, cook garlic and mushrooms in a tablespoon of olive oil over medium heat.
- When the garlic is fragrant, add chicken broth and your riced cauliflower. Stir very well.
- Lower the heat so that the whole dish simmers and cover. Let steam for 5-7 minutes.
- After the cauliflower has cooked a bit, remove the cover and let some of the chicken broth evaporate and cook the cauliflower more. This should take about 5-10 minutes.
- Once there is no moisture at the bottom of the pan when stirred, add the heavy cream, parmesan cheese and your spices. Stir until parmesan has melted and serve.