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Low Carb Cauliflower Mushroom Risotto

By Jason Fung, MD

Low Carb Cauliflower Mushroom Risotto

Cauliflower is one of the most versatile vegetables on a ketogenic diet, and definitely should be included in every pantry out there. It can get carby when you use a bunch of it, but when you use it as a side item, stuffing, or part of another recipe – it’s definitely a bright addition to...
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Light Meal, Side Dishes
Cuisine American
Servings 4
Calories 169 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 2 cloves garlic
  • 4 medium baby bella mushrooms
  • 1 cup chicken broth
  • 1 large cauliflower riced
  • 1/4 cup heavy whipping cream
  • 1/4 cup parmesan cheese
  • 1 tsp tarragon
  • salt
  • pepper

Instructions
 

  • Chop florets and place in a food processor. Process them until they’re about the size of couscous.
  • In a pan or small pot, cook garlic and mushrooms in a tablespoon of olive oil over medium heat.
  • When the garlic is fragrant, add chicken broth and your riced cauliflower. Stir very well.
  • 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.

Nutrition

Nutrition Facts
Low Carb Cauliflower Mushroom Risotto
Amount per Serving
Calories
169
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
25
mg
8
%
Sodium
 
385
mg
17
%
Potassium
 
776
mg
22
%
Carbohydrates
 
13
g
4
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
7
g
14
%
Vitamin A
 
267
IU
5
%
Vitamin C
 
106
mg
128
%
Calcium
 
140
mg
14
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Light Meal, Side Dishes
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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