Cauliflower Risotto With Mushrooms
Ingredients
-
2
tbsp
Unsalted butter
-
½
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)
-
½
cup
Chicken bone broth (or vegetable broth for vegetarian option)
-
¾
cup
Heavy cream
-
⅓
cup
Grated Parmesan cheese
-
¾
tsp
Sea salt (to taste)
-
¼
tsp
Black pepper (to taste)
Instructions
- Melt the butter in a sauté pan over medium heat and add the mushrooms and onions, sautéing until soft and browned.
- Add minced garlic and thyme, sautéing until fragrant.
- Add the riced cauliflower and bone broth, bring to a simmer, and cook until the cauliflower is tender and liquid is reduced.
- Reduce heat to low, stir in cream and Parmesan, and cook until cheese melts and sauce is smooth.
- Season with sea salt and black pepper to taste, then serve.
Nutrition Facts (estimated)
Servings
6
Calories
200
Total fat
16g
Total carbohydrates
8g
Total protein
6g
Sodium
0mg
Cholesterol
0mg
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