PCOS Pressure Cooker Risotto - Cauliflower 'Risotto' with Mushrooms
Nutrition per Serving
250
Calories
8g
Protein
30g
Carbs
10g
Fat
Grocery list: Cauliflower, mushrooms, vegetable broth, Parmesan cheese, olive oil, onions, garlic, salt, and pepper. This recipe is low in GI, with cauliflower having a GI of 15 and mushrooms a GI of 10.
Ingredients
1 large head of cauliflower (or 4 cups riced cauliflower), 2 cups of sliced mushrooms, 1 cup of vegetable broth, 1/2 cup of grated Parmesan cheese, 2 tablespoons of olive oil, 1/2 cup of chopped onions, 2 cloves of garlic minced, Salt and pepper to taste
Instructions
1. Rice the cauliflower in a food processor. 2. Heat the olive oil in the pressure cooker. 3. Sauté the onions until translucent. 4. Add the garlic and mushrooms, cook until browned. 5. Add the riced cauliflower, vegetable broth, salt, and pepper. 6. Close the pressure cooker and cook on high for 5 minutes. 7. Release the pressure, open the lid, and stir in the Parmesan cheese. 8. Serve hot.
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