Mushrooms, cauliflower, cream and Parmesan cheese combine in this creamy low-carb (rice free) risotto, perfect as a side dish or even as a main dish.
6 people made this
4 tablespoons ghee
1/2 onion, finely chopped
1 clove garlic, minced
1 head cauliflower, grated
100g sliced fresh mushrooms
120ml whipping cream
80g grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
Method Prep:15min › Cook:14min › Ready in:29min
Melt ghee in a pan over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender, about 3 minutes.
Stir cream, Parmesan cheese, salt, pepper and nutmeg into the pan; cook over medium heat until creamy, 5 to 7 minutes.