This creamy, low-carb cauliflower risotto is made with mushrooms, cauliflower, heavy cream, and Parmesan cheese. It’s perfect as a side dish or even a main course.
Ingredients
- ¼ cup ghee
- ½ onion, finely chopped
- 1 clove garlic, minced
- 1 head cauliflower, grated
- 1 cup sliced fresh mushrooms
- 1 cup grated Parmesan cheese
- ½ cup heavy whipping cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
Directions
Step 1
Melt ghee in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 3 minutes. Stir in grated cauliflower and cook for 3 minutes. Add mushrooms and cook until tender, about 3 minutes.
Step 2
Stir Parmesan, cream, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 350 | |
% Daily Value * | |
Total Fat30g | 38% |
Saturated Fat18g | 92% |
Cholesterol91mg | 30% |
Sodium653mg | 28% |
Total Carbohydrate12g | 4% |
Dietary Fiber4g | 15% |
Total Sugars5g | |
Protein12g | |
Vitamin C69mg | 344% |
Calcium280mg | 22% |
Iron1mg | 6% |
Potassium585mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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