CREAMY CAULIFLOWER MUSHROOM RISOTTO

based on this recipe

Creamy low-carb cauliflower mushroom risotto

Ingredients

• medium to large head (650 gm) cauliflower
• 1¾ cups, (410ml) cream
• 60 gm butter
• small finely chopped onion
• 3 tbsp lemon juice
• 90 gm parmesan cheese
• 300 gm mushrooms or shiitake mushrooms
• 2 garlic cloves
• 2 tbsp olive oil
• salt and ground black pepper

Serving

• 3 tbsp fresh thyme or fresh parsley
• 60 gm parmesan cheese
• 2 tbsp pine nuts
• 2 tbsp olive oil

Nutrition

by Anne Aobadia, Emma Shevtzoff(Photo)

Instructions

1. Rinse and trim the cauliflower and shred with the coarse side of a grater, or divide into smaller florets and pulse in a food processor until rice-sized.
2. Add cream, butter, onion and lemon juice in a large skillet and bring to a simmer.
3. Add cauliflower and simmer, stirring frequently, for 10-15 minutes.
4. Add coarsely grated parmesan cheese and let it melt while you mix it in. Season with salt and pepper.
5. While the cauliflower risotto is simmering, fry the sliced mushrooms and garlic in butter until golden. Season with salt and pepper.
6. Serve with freshly chopped herbs and some extra parmesan. Top with roasted pine nuts and sprinkle with olive oil.

Tip!

Just like with rice, some prefer a softer texture and some like it al dente. Be sure to test the cauliflower mixture frequently and get it off the heat before it becomes too mushy.