Low Carb Cauliflower Mushroom Risotto
Low Carb Cauliflower Mushroom Risotto
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic
- 4 baby bella mushroom
- 1 cup chicken stock
- 1 cauliflower riced
- ¼ cup heavy whipping cream
- ¼ cup parmesan cheese
- 1 tsp tarragon
- ¼ salt
- ¼ pepper
Instructions
- Chop cauliflower florets and place in a food processor. Process them until they’re about the size of couscous.1 cauliflower
- In a pan or small pot, cook garlic and mushrooms in a tablespoon of olive oil over medium heat.1 tbsp olive oil, 2 cloves garlic, 4 baby bella mushroom
- When the garlic is fragrant, add chicken stock and your riced cauliflower. Stir very well.1 cup chicken stock, 1 cauliflower
- Lower the heat so that the whole dish simmers and cover. Let steam for 5-7 minutes.
- After the cauliflower has cooked a bit, remove the cover and let some of the chicken broth evaporate and cook the cauliflower more. This should take about 5-10 minutes.
- Once there is no moisture at the bottom of the pan when stirred, add the heavy cream, parmesan cheese and your spices. Stir until parmesan has melted and serve.¼ cup heavy whipping cream, ¼ cup parmesan cheese, 1 tsp tarragon, ¼ salt, ¼ pepper
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