Cauliflower Mushroom Risotto
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
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.
Makes 4
Nutrition
Calories: 191Fat: 12.6gProtein: 14.2gTotal Carbs: 7.5gNet Carbs: 5.2gFiber: 2.3gSugar: 3g