Description
A creamy and savory cauliflower risotto that offers a healthy, low-carb alternative to traditional risotto. Sautéed mushrooms and onions add depth of flavor, while cauliflower rice simulates the creamy texture of classic risotto, finished with parmesan and cream for richness.
Ingredients
Vegetables
- 1/2 large Onion (diced finely; ~3/4 cup)
- 1 lb Cremini mushrooms (sliced thinly)
- 2 cloves Garlic (minced)
- 1 tsp Fresh thyme
- 1 medium head Cauliflower (riced; ~4 cups)
Dairy & Fats
- 2 tbsp Unsalted butter
- 3/4 cup Heavy cream
- 1/3 cup Grated Parmesan cheese
Liquids
- 1/2 cup Chicken bone broth (or vegetable broth for vegetarian option)
Seasonings
- 3/4 tsp Sea salt (to taste)
- 1/4 tsp Black pepper (to taste)
Instructions
- Sauté mushrooms and onions: Melt the butter in a sauté pan over medium heat. Add the sliced mushrooms and diced onions. Cook for 10 to 15 minutes, stirring occasionally, until the onions turn translucent and brown, and the mushrooms soften and brown. The mushrooms should shrink by at least half and all liquid should evaporate; increase heat near the end if needed to help reduce moisture.
- Add garlic and thyme: Stir in the minced garlic and fresh thyme. Sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Cook cauliflower and simmer: Add the riced cauliflower and chicken bone broth (or vegetable broth). Increase heat to bring to a simmer, then reduce heat slightly to maintain a gentle simmer. Stir occasionally and cook until the cauliflower softens and most of the liquid has reduced, about 3 to 5 minutes.
- Finish with cream and cheese: Lower the heat to low. Stir in the heavy cream and grated Parmesan cheese. Continue heating and stirring constantly for about 1 minute until the cheese melts completely and the sauce becomes smooth. Season with sea salt and black pepper to taste. Serve warm.
Notes
- For a vegetarian option, substitute chicken bone broth with vegetable broth.
- Ensure to cook mushrooms well to remove excess moisture for best texture.
- Use finely riced cauliflower for a more authentic risotto texture.
- Adjust seasoning after adding cream and cheese to balance flavors.
- Can be served as a side dish or a light main course.
