Low Carb Cauliflower Mushroom Risotto
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Low Carb Cauliflower Mushroom Risotto
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This makes a total of 4 servings of Low Carb Cauliflower Mushroom Risotto. Each serving comes out to be 143.75 Calories, 10.35g Fats, 6.31g Net Carbs, and 5.25g Protein.
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Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic
- 4 baby bella mushrooms medium
- 1 cup chicken broth
- 1 cauliflower riced, large
- ¼ cup heavy whipping cream
- ¼ cup Parmesan Cheese
- 1 teaspoon tarragon
- salt to taste
- black pepper to taste
Instructions
- Chop florets and place in a food processor. Process them until they’re about the size of couscous.
- In a pan or small pot, cook garlic and mushrooms in a tablespoon of olive oil over medium heat.
- When the garlic is fragrant, add chicken broth and your riced cauliflower. Stir very well.
- Lower the heat so that the whole dish simmers and cover. Let steam for 5-7 minutes.
- After the cauliflower has cooked a bit, remove the cover and let some of the chicken broth evaporate and cook the cauliflower more. This should take about 5-10 minutes.
- Once there is no moisture at the bottom of the pan when stirred, add the heavy cream, parmesan cheese and your spices. Stir until parmesan has melted and serve.
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