Low-carb mushroom cauliflower risotto

Low-carb mushroom cauliflower risotto

You don’t need to graduate from cooking school to make a luscious low-carb risotto. You just need the rich and earthy flavors in this unabashedly tasty recipe. Here’s the first pillar in your low-carb culinary education. No diploma required!

Low-carb mushroom cauliflower risotto

You don’t need to graduate from cooking school to make a luscious low-carb risotto. You just need the rich and earthy flavors in this unabashedly tasty recipe. Here’s the first pillar in your low-carb culinary education. No diploma required!
USMetric
4 servingservings

Ingredients

  • 1 1 head of cauliflower
  • 1 cup 250 ml vegetable stock
  • 9 oz. 250 g mushrooms
  • 2 2 garlic clovegarlic cloves
  • 1 1 shallotshallots
  • 1 cup 225 ml heavy whipping cream
  • ¾ cup 175 ml white wine
  • ¾ cup 175 ml coarsely grated parmesan cheese
  • 4 oz. 110 g butter
  • salt and pepper
  • fresh thyme

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Bring the stock to a boil and set aside.
  2. Chop the mushrooms and fry in butter until golden.
  3. Finely chop shallot and garlic and add to the mushrooms.
  4. Coarsely grate cauliflower and add to the pan.
  5. Add half the wine and all of the stock.
  6. Let simmer uncovered until the liquid starts to boil down. Pour in the remaining wine. Add the cream, and simmer until the cauliflower is soft and most of the liquid has disappeared.
  7. Remove from heat and stir in parmesan cheese. Garnish with fresh thyme.

Tip!

Add some variety! Chopped asparagus makes a lovely addition to risotto, as do thin slices of leek. Feeling particularly decadent? Try tossing some cooked, diced bacon or pancetta into the mix.

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24 comments

  1. Mary
    I have just come across your websites and I find it very interesting. I am a diabetes and finding it very difficult to control my blood sugar levels. I decided to start your recipe today so chat soon. Amazing recipes
    Kind regards
    Mary
    Reply: #3
  2. 1 comment removed
  3. Zepp
    For you to wiev on a silent night!

    The Two Big Lies of Type 2 Diabetes

    https://www.youtube.com/watch?v=FcLoaVNQ3rc

    Read more about Low Carb High Fat for diabetics.

    http://www.nutritionequation.org/how-to/no-sugar-no-starch-diet-getti...

    Get a grip on fundamentals!

    Make your own healt a matter of your own choises!

  4. Karen
    How much cauliflower and how much cream? Missing from the ingredient list.
  5. Lee
    Hi Karen,
    It states in the recipe 1 cauliflower head & 1 cup (250 ml) heavy whipping cream,
    this recipe can also be made even better by adding grilled chicken and bacon or mixed grilled seafood to it.
  6. michele
    boullion cube? beef or chicken? not stated in ingredients. TY.
    Reply: #7
  7. Peter Biörck Team Diet Doctor
    The language is perhaps a little bit inconsistent, but this is the bouillon:
    1 cup (250 ml) broth (chicken or vegetable)

    boullion cube? beef or chicken? not stated in ingredients. TY.

  8. Aimee Lea Briggs
    how much parmesan as it states in ml but that is for liquid surely?
    Replies: #10, #24
  9. Ann Whitfield
    This was divine!
  10. Ann Whitfield
    3/4 of a cup worked out at 70g Aimee
  11. Lynn
    Amazing! This recipe is great. Im a type 1 diabetic, and love risotto, but it does terrible things to my BSLs. This recipe is so close to the real thing, that I barely noticed that it isn't rice. Thank you!
  12. Val
    Did not like the taste so much- made it exactly as the recipe detailed.
  13. 1 comment removed
  14. Donna
    Donna
    I will go with Lee's suggestion the next time and add some bacon or seafood. The cauliflower taste was overwhelming and needs something to balance it. I cut back on liquids and simmered 35 minutes, but dish was a little soupy. I love risotto, so will keep experimenting.
  15. Darlene
    This recipe was delicious, the seasoning was perfect!
  16. PJW
    I rehydrated a few porcini mushrooms in boiling water, and used this water as part of the 1 cup stock, then chopped and added these mushrooms to the risotto at the add stock and cream stage, to give it a deeper mushroom flavour. At the end, when I stirred in the parmesan, I also added 2 tablespoons of thick cream cheese, to make it creamier, and 2tbsp lemon juice, which really lifted it. These are things I did with rice based mushroom risotto before low carb and for me makes this all the better.
  17. Tatjana
    Tried tonight, really delicious! I am sure with some crispy pancetta it will be even more awesome!!
  18. Karen
    Can anyone estimate about how many cups of rice one average cauliflower head makes? I have riced cauliflower and would like to try this :)
  19. Rasha
    What would be a good substitute for the white wine?
    Reply: #23
  20. Mila
    I used Costco's riced cauliflower (1/2 bag) straight out of the freezer- worked like a charm! Instead of grated parmesan- I had some I love, love, love this recipe! I have been on my keto journey for 4 years now- but as of a year ago, I opted to cut meat out of my diet. For a while now- I have been at a loss (read unwanted weight loss) as to what I could eat that would bring the joy back to the dinner table. This one is certainly a keeper! I will be serving this to my non-keto and non-vegetarian friends and family. Whoever created and shared this recipe- THANK YOU a million times over!
  21. Mila
    sorry- instead of grated parmesan- I used a bag of organic blend of mozzarella, parmesan, romano and provolone shredded cheese.
  22. Una
    Sorry, but you can't call something like this a 'risotto'. For risotto to be a risotto, it has to have rice - full stop! Call it something else but please don't call it risotto, least of all upset the Italians!!! They know how to cook their food, whether it's Keto or not.
  23. Una
    Red wine - ha, ha!!!

    What would be a good substitute for the white wine?

  24. Una
    Exactly, you think as a supposedly European metric site that they'd get the metric right. It is vital for us in Britain who are not metric per se, or cook with cups, that we have exact weights and measures. That's how we cook - sorry, not with millilitres of parmesan but grammes! They are not interchangeable if you try weighing what looks like millilitres of anything into grammes.
  25. Una
    Even what Americans call heavy cream is double cream in Britain, it is so thick that is weighed as it will not pour!
  26. Monique
    I just made this risotto tonight. Spectacular!! Thank you so much for this recipe! Even my non-keto husband loved it!

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