Cauliflower Mushroom Risotto
Cauliflower mushroom risotto is a quick and easy way to enjoy a comforting classic at home. Made with cauliflower rice instead of regular rice so that it's low carb and keto-friendly!
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Ingredients
- 1 head Cauliflower grated
- 2 cups Mushrooms medium-sized, chopped roughly
- ¼ cup Parmesan Cheese grated
- 2 stalks Celery finely-chopped, divided into two
- 1 cup Vegetable Broth
- 2 tablespoon Butter
- 2 teaspoon Garlic Powder
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Heat the butter in a wide saucepan and sauté the mushrooms for 5 minutes, until golden brown. Season with a pinch of salt and pepper before adding half of the celery stalks and keep cooking for 1-2 minutes.
- Add the cauliflower rice and stir. Season with salt, garlic powder, and pepper and sauté for 2-3 minutes until fragrant.
- Add the broth one ladle at a time, stirring until the cauliflower is tender and the consistency is creamy and thick.
- Remove from the heat and fold in the parmesan.
- Serve hot, garnished with the remaining celery.
Notes
Net Carbs: 5.2g
Nutrition
Calories: 191kcal | Carbohydrates: 7.5g | Protein: 14.2g | Fat: 12.6g | Saturated Fat: 7.9g | Cholesterol: 35mg | Sodium: 1293mg | Potassium: 456mg | Fiber: 2.3g | Sugar: 3g | Calcium: 277mg | Iron: 2mg | Net Carbs: 5.2g
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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