A low-carb version of an Italian favourite, this risotto recipe from ifoodreal is light, nutritious and simply delicious!
It’s so much easier to make than regular risotto too - with no ‘normal’ rice to worry about, it only takes around 15 minutes to cook.
Try it as a tasty lunch, or serve it with a grilled chicken breast to make it a more substantial dish.
Servings: 6 people
Cook time: 30 minutes
Calories 108 Kcal Total Fat 3 g Carbs 15 g Sugars 6 g Protein 9 g Fiber 4 g
● 1 Cauliflower head, cut into florets
● 650g mushrooms, sliced
● 1 tsp oil
● 1 small onion, finely chopped
● 1 clove of garlic, minced
● 100ml chicken stock
● 1/2 tsp salt
● 30g Parmesan, grated
● 30g Mozzarelle, shredded ● 3 tbsp parsley, finely chopped
In batches, put the cauliflower florets in a food processor and blend until they form a ‘rice’ consistency. Set aside in a bowl.
Heat a frying pan over medium heat. Add the mushrooms and cook until golden, stirring occasionally. Set aside in a bowl.
Return the pan to heat and add the olive oil. Once hot, add the onion and garlic and sauté for around 3 minutes, or until everything’s translucent.
Add the cooked mushrooms, cauliflower ‘rice’, chicken stock, salt and pepper to the pan as well. Stir everything well, cover, and cook for 4 minutes.
Turn off the heat and stir through the cheese and parsley until the Parmesan and mozzarella have melted.
Serve warm with chicken
To store Vegan: To make this dish vegan, try substituting chicken stock for vegetable stock, and Parmesan and mozzarella for your favourite vegan cheese. Then serve with tofu rather than chicken.
To store: Once it’s cool, put the risotto in an airtight container and keep it in the fridge for up to 2 days.