Warming Mushroom and Cauliflower Risotto
Low carb, hearty and delicious.
Warming Mushroom and Cauliflower Risotto
Warming, hearty, and so delicious. You'll think you're eating the real thing with my low carb cauliflower risotto. Packed with immunity boosting nutrients like antioxidants, vitamins and minerals, and healing collagen - the perfect winter warmer.
Keto friendly, Vegan option, Paleo, gluten-free, dairy-free, refined-sugar-free and nut free!
PREP TIME: 5 Minutes
COOKING TIME: 15 Minutes
TOTAL TIME: 20 Minutes
SERVES: 1 (simply multiply by the number of serves needed)
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- Ingredients:
100g button or mixed mushrooms
1/4 head cauliflower riced
1/4 cup free-range chicken or vegetable stock
1 tablespoon coconut cream
1/4 teaspoon dried rosemary
1/4 teaspoon mixed herbs Italian work wonderfully
1/2 tablespoon coconut oil for frying
salt to season
cracked pepper to season - Method:
Heat your coconut oil in a fry pan over medium to high heat and add your mushrooms, cooking, stirring often, until they're softened and cook down slightly, about 4-5 minutes. Add your cauliflower rice and stir fry with the mushrooms for 1-2 minutes.
Pour in your stock and coconut cream, dried herbs, season well with salt and bring to the boil. Quickly reduce to a simmer and cook on medium until the sauce has thickened to your liking.
Serve with a drizzle of extra-virgin avocado oil and a slice or two on my Garlic & Rosemary Cauliflower Bread, of one of my other low carb paleo loaves.
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