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–+ servings

Gourmet Mushroom Risotto

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories

Ingredients
  

  • 4 1/2 cups Cauliflower "riced"
  • 3 TBS coconut oil or butter divided
  • 1 lb Portabello mushrooms thinly sliced
  • 1 lb white mushrooms thinly sliced
  • 2 shallots diced
  • 1/4 cup organic veggie broth
  • Celtic sea salt to taste
  • freshly ground black pepper to taste
  • 3 TBS finely chopped chives
  • 4 TBS butter
  • 1/3 cup freshly grated Parmesan cheese

Instructions
 

  • Place cauliflower flowerettes in a food processor and pulse until small pieces of "rice" (or use a cheese grater).
  • Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the mushrooms, and cook until soft, about 3 minutes.
  • Remove mushrooms and their liquid, and set aside.
  • Add 1 tablespoon oil to skillet, and stir in the shallots. Cook 1 minute.
  • Add cauliflower rice, stirring to coat with oil, about 2 minutes. Add 1/4 cup broth to the "rice," and stir until the broth is absorbed. Stirring, until the liquid is absorbed, about 5 minutes.
  • Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Notes

NUTRITIONAL COMPARISON:
Traditional Risotto = 438 calories, 17.1g fat, 11.9g protein, 56.9 carbs, 2.7g fiber (54.2 effective carbs)
"Healthified" Risotto = 264 calories, 17.1g fat, 11.9g protein, 13.5 carbs, 5.1g fiber (8.4 effective carbs)