Cauliflower Risotto With Mushrooms
This recipe will help you make a delicious scrumptious risotto with mushrooms within a very short time. Risotto is low in carbohydrates and is suitable to eat when following a low-carbohydrate or keto diet. With this recipe you eat more vegetables and fewer carbohydrates in a tasteful way. Enjoy it!
- 300 gr cauliflower rice
- 225 gr mushrooms (chestnut)
- 1 onion
- 1 clove of garlic, crushed
- 2 tbsp olive oil
- 60 ml water
- 1/4 chicken stock cube
- 30 gr grated parmesan cheese
- 30 gr grated mozzarella
- 1 tbsp parsley, finely chopped
- salt and pepper to taste
Cut the onion into small pieces and the mushrooms into slices on a cutting board. Then heat a tablespoon of olive oil in a large frying pan. Add the mushrooms to the pan and fry it within approx. 5 minutes. Remove the mushrooms from the pan after frying and clean the pan.
ake the pan and add another tbsp olive oil. Then add the sliced onion and pressed garlic to the pan and fry it until the onion begins to discolor. Add the cauliflower rice, mushrooms, water, stock cube, salt and pepper to the pan and cook without a lid for 4 minutes.
Remove the pan from the heat and let the excess liquid drain. Then add the grated mozzarella and parmesan cheese and stir it through the cauliflower risotto. Divide the risotto between two plates and serve with fresh parsley.
