Recipe for Cauli Risotto
Recipe for Cauli Risotto

Cauli Risotto

I used to love risotto~I mean LOVE!! Unfortunately my family being the American food traditionalists that they think they are did not much care for it…actually they despised it but it never bothered me as I said I loved it.  So, now that things are settling down and I have more time in the kitchen I decided to make a risotto keto friendly meal that would bring back those oh so satisfying days of comfort food.  Ironically I had a very large batch so I though I would be set for days…it just never occurred to me that as the assembly of peeps moved through the dinner line my “risotto” was dwindling ever so slowly.  Now, one side of me loves the compliment but the other wanted to yell “STOP, that’s not yours…your food is the high-glycemic-mashed potatoes over there…” but I bit my tongue and took the compliment.  I have to say when even Fred my husband liked it…whoa pinch me. Enjoy!!

Product Description

Cauli Risotto
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Ingredients

  • 1 head organic cauliflower (about 3 cups riced)
  • 1-1/3 cup organic mushrooms (cremini/button/mixed)-small dice
  • 1/3 cup organic onion (white or yellow) finely diced
  • 1 cup chicken bone broth
  • 1/2 white wine
  • 1/2 grated organic parmesan cheese (+ more for garnishing)
  • 4 oz organic cream cheese (full fat)
  • 4 TBS grass fed salted butter
  • celtic sea salt
  • fresh cracked black pepper

Instructions

  1. Pulse cauliflower in food processor until it resembles rice. In a large skillet over medium high heat add 1/2 the butter and sauté cauliflower for about 8-10 ten minutes stirring occasionally (make sure to season with salt and pepper). In a separate pan add the remaining butter and sauté mushrooms and onion until slightly golden again about 8-10 minutes stirring often; season with S&P. Once cauliflower is starting to brown add the mushroom/onion mixture and combine well. Gently add wine (being mindful of the alcohol and open flames) let reduce over a good simmer by half; add remaining ingredients and let risotto cook over medium heat until sauce thickens (figure 10-15 minutes depending on how high your temp is). Remove from heat; add more parmesan cheese and wa~la yum!!

http://www.gonewiththegrain.com/item/cauli-risotto/

 

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