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Cauliflower Risotto with Mushrooms

With this recipe you can make a delicious cauliflower risotto with mushrooms within 25 minutes. In this recipe we have replaced the risotto rice with cauliflower rice.

As a result, the risotto contains few carbohydrates and is suitable to eat when following a low-carbohydrate or keto diet. Normal risotto becomes nice and creamy because the rice grain leaks starch into the cooking liquid. Cauliflower contains no starch.

That is why we have added a lot of parmesan cheese and mozzarella cheese. The grated cheese ensures that the cauliflower rice binds well with the other ingredients. We also flavored the cauliflower risotto with mushrooms, onion, garlic and chicken stock. With this recipe you eat more vegetables and fewer carbohydrates in a tasteful way. So enjoy responsibly!

Tips: You can grate the cauliflower into rice yourself or buy ready-made cauliflower rice in one of the large supermarkets. You can serve the cauliflower risotto with mushrooms for lunch or for dinner with a piece of fried chicken breast. I hope you like it! Check out our other low-carb dinner recipes for more inspiration.

Ingredients

300 gr cauliflower rice

225 gr (chestnut) mushrooms

1 small onion

1 small garlic clove, crushed

2 tbsp olive oil

60ml water

1/4 chicken stock cube

30 g grated parmesan cheese

30 g grated mozzarella

1 tbsp parsley, finely chopped

salt and pepper to taste

Preparation method

On a cutting board, cut the onion into small pieces and the mushrooms into slices. Then heat a tablespoon of olive oil in a large frying pan. Add the mushrooms to the pan and fry them for about 5 minutes. After cooking, remove the mushrooms from the pan and clean the pan. Take the pan and add another tablespoon of olive oil.

Then add the chopped onion and crushed garlic to the pan and fry until the onion starts to change colour. Add the cauliflower rice, mushrooms, water, stock cube, salt and pepper to the pan and let it cook for 4 minutes without a lid.

Remove the pan from the heat and let the excess moisture drain. Then add the grated mozzarella and parmesan cheese and stir this through the cauliflower risotto. Divide the risotto between two plates and serve with fresh parsley.

Nutritional values

Serving Size: 1/2 of the Risotto Calories: 253

Fat: 17.7

Carbs: 6.3

Fiber: 5.0

Protein: 14.7

Preparation time: 10

Cooking time: 15

Total time: 25

Servings: 2 servings

Category: Main course, Lunch

Cuisine: Italian


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