Cauliflower Mushroom "Risotto" - Keto and Low Carb
Cauliflower rice gets a makeover with mushrooms, mascarpone and parmesean cheese for a new take on risotto!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 4 cups riced cauliflower
- 2 cups baby bella mushrooms chopped
- 1/4 cup mascarpone cheese
- 2 cloves garlic minced
- 1/4 cup chicken stock
- 3/4 cup freshly grated parmesan cheese
- 3 tablespoons grass-fed butter
- 1 tablespoon olive oil
- 1/3 cup white wine I use Pinot Grigio
- 1 tablespoon fresh parsley chopped
- Salt and Pepper to taste
Add the butter and olive oil to a large skillet and once melted, add in the mushrooms. Sauté until they have some good color, about 5 minutes.
Add in the garlic, sauté for about 20 seconds, careful not to burn it. Add in the white wine and cook for another 2 minutes.
Add in the cauliflower, salt, pepper and chicken stock, cook uncovered for about 5-6 minutes or until it reaches your desired texture. I prefer mine a little al dente.
Stir in the mascarpone and parmesan cheeses, just until melted and combined. Garnish with fresh parsley and serve.
Calories: 202kcal | Carbohydrates: 6g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Fiber: 2g | Sugar: 2g