Low-Carb Mushroom “Risotto”
Main Ingredients: Vegetables
Yield: 3 servings
-
- Prep
- -
-
- Total
- -
-
- Serving
- 3
Ingredients
- 1 bag (16 oz.) frozen cauliflower, cooked
- 2 tablespoons butter
- 2 teaspoons garlic, minced
- 1 c. mushrooms, sliced
- Salt and pepper, to taste
- 1/2 c. Parmesan cheese or Asiago cheese, shredded
- 1/2 c. heavy cream
Directions
- Process cauliflower in food processor fitted with “S” blade into rice-like grains. Melt butter in medium sauté pan. Lightly sauté garlic and mushrooms. Add cauliflower and season with salt and pepper. Continue cooking over medium heat for 8 minutes.
- Add shredded cheese, stir and cook until melted and incorporated. Add heavy cream and cook until heated through.
More Recipes You Might Like. . .
- Prep
- -
- Total
- -
Mediterranean Macaroni & Cheese
- Prep
- -
- Total
- -
Broccoli & Asiago Cheese Macaroni & Cheese
- Prep
- -
- Total
- -
