Creamy low-carb cauliflower mushroom risotto

Creamy low-carb cauliflower mushroom risotto

Cauliflower heaven. That's where you'll be when you rediscover risotto, made with one of our fave low-carb veggies. Creamy? Check. Satisfying? You bet. Vegetarian and indulgent? But of course!

Creamy low-carb cauliflower mushroom risotto

Cauliflower heaven. That's where you'll be when you rediscover risotto, made with one of our fave low-carb veggies. Creamy? Check. Satisfying? You bet. Vegetarian and indulgent? But of course!
USMetric
4 servingservings

Ingredients

  • 123 lbs 750 g cauliflower
  • 1¾ cups 425 ml heavy whipping cream
  • 2 oz. 50 g butter
  • 1 tbsp 1 tbsp onion powder
  • 3 tbsp 3 tbsp lemon juice
  • 3 oz. 75 g parmesan cheese
  • 10 oz. 275 g shiitake mushroomshiitake mushrooms or mushrooms
  • 2 2 garlic clovegarlic cloves
  • 2 tbsp 2 tbsp olive oil
  • salt and ground black pepper
Serving
  • 3 tbsp 3 tbsp fresh thyme or fresh parsley
  • 2 oz. 50 g parmesan cheese
  • 2 tbsp 2 tbsp pine nuts
  • 2 tbsp 2 tbsp olive oil

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Rinse and trim the cauliflower and shred with the coarse side of a grater, or divide into smaller florets and pulse in a food processor until rice-sized.
  2. Add cream, butter, onion powder and lemon juice in a large skillet and bring to a simmer.
  3. Add cauliflower and simmer, stirring frequently, for 10-15 minutes.
  4. Add coarsely grated parmesan cheese and let it melt while you mix it in. Season with salt and pepper.
  5. While the cauliflower risotto is simmering, fry the sliced mushrooms and garlic in butter until golden. Season with salt and pepper.
  6. Serve with freshly chopped herbs and some extra parmesan. Top with roasted pine nuts and sprinkle with olive oil.

Tip!

Just like with rice, some prefer a softer texture and some like it al dente. Be sure to test the cauliflower mixture frequently and get it off the heat before it becomes too mushy.

Substitutes

Yes, for a vibrantly green dish, try broccoli instead of cauliflower. Pay extra attention to taking it off the heat before it turns into a mash. You can use any kind of mushroom you like or substitute it for seafood or other source of protein.

Storing the dish

This dish keeps for 2-3 days in the refrigerator and reheats great in the microwave. Perfect for a lunchbox.

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5 comments

  1. BobM
    So, where can you see the ratings (that is, actual comments)? I accidentally rated this twice, once on my phone, and once on my computer, because I was looking for comments. I did not want to rate the recipe, since I have not tried it. That's a terrible interface.
  2. BobM
    What happens with the sliced mushrooms and garlic? Do these get added to the risotto? Do you serve the risotto on top of them?
  3. Angie
    Instead of adding the mushrooms to the top of the finished product i would add them in it. I am going to try this. Looks great. Thanks Diet Doctor.
  4. Karen
    Love this, i stir in the cooked mushrooms before serving. Perfect dish when I want a creamy pasta.
  5. Sara
    I dont rice the cauliflower. It's to mushy. I break it into tiny pieces. I add I diced onion with some butter, fry until soft then add cream & cauliflower etc. I add the mushrooms 5 mins before done. Also use a little flour to thicken the sauce.

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