Gourmet Mushroom Risotto
Equipment
Ingredients
- 4 1/2 cups Cauliflower "riced"
- 3 tablespoons coconut oil divided, or butter
- 1 pound Portabello mushrooms thinly sliced
- 1 pound button mushrooms thinly sliced
- 2 shallots diced
- 1/4 cup organic veggie broth or chicken broth or beef broth
- Redmond Real salt to taste
- freshly ground black pepper to taste
- 3 tablespoons finely chopped chives
- 4 tablespoons 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.
Nutrition
Calories: 334.2 | Fat: 22.4g | Protein: 16.6g | Carbohydrates: 24.6g | Fiber: 7.1g | P:E Ratio: 0.4