Cauliflower Mushroom Risotto
Risotto gets a Keto friendly makeover using cauliflower rice. It's easy to make, super creamy and absolutely delicious!
Servings: 6
Calories: 202kcal
Ingredients
- 4 cups riced cauliflower
- 2 cups baby bella mushrooms sliced
- 1 cup freshly grated parmesan cheese
- ½ cup mascarpone cheese
- ⅓ cup white wine I use Pinot Grigio
- ⅓ cup heavy cream
- ¼ cup stock (vegetable or chicken)
- ¼ cup butter
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley chopped
- Salt and Pepper to taste
Instructions
- 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. I like to hold a small amount aside to use as a garnish, but this is optional.
- 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 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, heavy cream and parmesan cheeses, just until melted and combined. Garnish with the remaining mushrooms, parmesan cheese, fresh parsley and serve.
Notes
If you can't find mascarpone cheese, you can use cream cheese instead. Just be aware that it will change the flavor a little and add slightly more carbs.
If you don't want to use white wine, you can substitute with more vegetable or chicken stock.
If you don't have parmesan cheese, Romano or asiago will work just as well. You can even use a combination of any of these cheeses.
Nutrition
Calories: 202kcal | Carbohydrates: 6g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Fiber: 2g | Sugar: 2g