Project Description
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Creamy Cauliflower Mushroom Risotto
August 17, 2018
Persons
2
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
- 2 tbsp grass-fed butter
- 200g mushrooms, sliced
- 2 cloves of garlic, minced
- 1/2 tsp each of salt and pepper
- 1 large cauliflower, stalks removed and pulsed in food processor to make cauli ‘rice’
- 1 chicken stock cube in 100ml boiling water (or chicken bone broth)
- 4 tsp heavy cream
- 50g grated parmesan cheese
- fresh parsley sprigs to garnish
Instructions
- In a large frying pan, heat butter over medium heat until melted. Add sliced mushrooms and garlic and sauté until mushrooms are tender. Season with salt and pepper.
- Reduce heat to medium low, add cauliflower, and stir for a few minutes. Add broth a few tbsp at a time, stirring frequently.
- When cauliflower is becoming tender, add a little more broth and the cream. Cover with a lid and continue to cook, allowing the cauli to steam until tender (adding a bit more broth if needed).
- Stir in the parmesan and add any additional salt and pepper to taste. Garnish with parsley and serve immediately.
Nutrition Facts
Creamy Cauliflower Mushroom Risotto
Serves: 2
| Amount Per Serving: | ||
|---|---|---|
| Calories | 550 | |
| % Daily Value* | ||
| Total Fat | 0 | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate | 0 | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Laura Rimmer
