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Mushroom Risotto with Cauliflower Rice



Serves 6
2tbsp butter
2tbsp olive oil
6 cloves garlic, minced
120g onion, diced
1 large shallot (about 30g), finely chopped
225g fresh mushrooms, thinly sliced
2 cups chicken stock, divided
4 cups fresh cauliflower, riced (use a food processor or box grater)
1 cup cream
½ cup Parmesan cheese, grated
2tbsp Italian flat-leaf parsley, chopped
sea salt and pepper, to taste


1 In a large pan, heat butter and olive oil over medium heat. Add garlic, onion, and shallot. Sauté until soft and fragrant, about 5 minutes.

2 Add mushrooms and 1 cup chicken stock.  Simmer until mushrooms are soft, about 5 minutes.

3 Add cauliflower and remaining 1 cup chicken stock and, stirring frequently, cook for 10 minutes. Reduce heat to low, stir in the cream, Parmesan cheese, parsley, sea salt and pepper. Let simmer for another 10 minutes to thicken.