Cauli-Rice Mushroom Risotto
We love this risotto and we hope you do too! It’s super creamy and rich. We used Lion’s Mane mushroom but you can use any mushroom that you like!
What you will need:
- 1/2 lb. Wild mushrooms (we used lion’s mane but any mushroom will work)
- 2 tbsp. butter
- 1 large shallot, minced
- ¾ tablespoon garlic powder
- 2 Fresh thyme sprigs (½ tbsp. of dried thyme works too)
- 1/2 tsp Salt
- 1/2 tsp Freshly ground pepper
- 1/4 cup water with 1 tbsp. of better than bouillon roasted chicken
- 2 bags of frozen cauliflower rice, thawed (12 oz each)
- ½ cup heavy cream
- 2 oz. softened cream cheese
- ½ cup Freshly grated parmesan cheese, save some for garnish
- Fresh parsley minced, optional, save some for garnish
Directions:
Cook Your Mushrooms:
Start cooking sliced mushrooms in a pan with some olive oil, brown on both sides. Salt mushrooms lightly after golden brown. Cook minced shallot, add garlic, thyme and chicken stock, reduce and add butter.
Dry Cook Your Cauliflower Rice: (If frozen cook in microwave on high for 6 minutes)
Take the microwaved cauliflower rice and start cooking it in a dry pan on medium high heat. Cook until no more moisture remains (10 mins or until you start to see browning).
Combine the dry cooked cauliflower rice, mushrooms and shallot mixture into the same pan.
Add heavy cream/cream cheese and parmesan. Stir to combine. Simmer until thickened. Add in some parsley. Add salt/ pepper and more garlic powder to taste.
Plate up and garnish with more parmesan cheese and parsley! Enjoy!
Nutritional estimation: I calculated this recipe to be approximately 140 calories and 5 net carbs per serving. (6 servings total in this recipe)
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