Low Carb Cauliflower Risotto Food

CAULIFLOWER MUSHROOM RISOTTO RECIPE

Steps:

• In a large saute pan, heat the butter over medium heat until melted and hot. Add the chopped mushrooms and garlic and sauté until mushrooms are tender and just turning golden brown. Season with salt and pepper.
• Reduce the heat to medium low, add the cauliflower, and toss to coat in the butter. Add the white wine and cook until the liquid has bubbled away. Add the broth a few tablespoons at a time, stirring frequently and letting it evaporate each time.
• When the cauliflower is becoming tender, add a little more broth and a few tablespoons of cream. Cover with a lid and continue to cook, allowing the cauliflower to steam until tender. Addi a bit more broth and/or cream if needed.
• Stir in the Parmesan and add any additional salt and pepper to taste. Serve with additional grated parmesan as desired.

CAULIFLOWER RISOTTO

Steps:

• In a large Dutch oven or wide deep sauté pan, add 1 tablespoon olive oil and heat over medium-high heat.
• Add mushrooms and saute until tender, about 3 minutes. Transfer to a plate and reserve.
• Reduce the heat to medium. Add 1 tablespoon olive oil. Add the onion and garlic, and cook until soft and translucent, 2 to 3 minutes.
• Add the cauliflower and stir thoroughly to make sure it's coated with the olive oil and onions. Cook for an additional 1 to 2 minutes.
• Deglaze the pan with the white wine, stirring and scraping until the wine has evaporated, about 2 minutes.
• Add the asparagus, zucchini and peas, stir to combine. Turn heat up to medium-high.
• Add the broth and milk, frequently stirring so the vegetable cook and the liquid begins to evaporate.
• Cook for about 6 to 8 minutes, until the cauliflower is tender and just a small amount of the liquid is left on the bottom of the pan.
• Turn off the heat and add cheese, ½ teaspoon salt, and ¼ teaspoon black pepper.
• Add cooked mushrooms and lemon zest, stir to combine. Taste and add more salt and pepper as needed.
• Serve and garnish with parsley, basil and more cheese on top if desired.

LOW-CARB CAULIFLOWER RISOTTO

Steps:

• Make the Cauliflower "Rice". Using a food processor grind the fresh cauliflower until it is rice size.
• Steam or Microwave for 5 Minutes.
• Use a strainer if necessary to press out any addition liquid. Set Aside.
• Sautee the onion and garlic in the olive in a frying pan.
• Add zucchini cook for 3 minutes.
• Add "rice", salt & pepper, cream and broth.
• Cook until it starts to reduce approximately 8 min, add parm. cheese; stir.
• Voila, your done. Very easy. I like to toss some fresh chopped Italian (Flat Leaf) Parsley right on top before serving. This makes a great hearty main course dish. Very Low Carb.
• Substitutions: I like to mix it up and use different vegetables, or add meat like shrimp or chicken. Just keep all the basics the same, try making it with asparagus or mushrooms.

CREAMY KETO CAULIFLOWER RISOTTO

Steps:

• Melt ghee in a skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender, about 3 minutes.
• Stir heavy cream, Parmesan cheese, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.