| Mushroom Cauliflower Low-Carb Risotto |
|
Rate this recipe!
|
|
Add to Favourites |
Add to Shopping List
This recipe is in your Shopping List
Add to Shopping List |
This recipe has been added to your Meal Plan
Add to Meal Plan |
Print Recipe
Print Recipe |
| Servings | Prep Time |
| 4 serves | 10 minutes |
| Cook Time |
| 5-20 minutes |
|
|
|
Ingredients
Servings: serves
Units:
500 grams cauliflower 1 cup chicken or vegetable stock 250 grams mushrooms 2 cloves garlic 50 grams shallots 125 ml cream 200 ml dry white wine optional 65 g Parmesan cheese coarsely grated 1/2 tsp rock salt 1/4 tsp Ground black pepper fresh thyme garnish
Instructions
- Chop the mushrooms and fry in butter until golden.
- Bring the stock to a boil and set aside.
- Chop onions and garlic finely and place in the frying pan once mushrooms are golden.
- Grate cauliflower coarsely and add to mushrooms and onions in the pan.
- Add half the wine and the stock.
- Let simmer uncovered until the liquid starts to boil down, then pour the remaining wine and cream and let simmer until the cauliflower is soft and most of the liquid is gone.
- Remove from heat and stir in parmesan cheese. Garnish with fresh thyme.
Nutrition Information
Nutrition Facts
Mushroom Cauliflower Low-Carb Risotto
Amount Per Serving
Calories 279
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 10g
50%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 57mg
19%
Sodium 787mg
33%
Potassium 693mg
20%
Total Carbohydrates 14g
5%
Dietary Fiber 4g
16%
Sugars 4g
Protein 12g
24%
Vitamin A
14%
Vitamin C
102%
Calcium
23%
Iron
7%
* Percent Daily Values are based on a 2000 calorie diet.
Share this Recipe