Cheesy Cauliflower Rice Risotto with Mushrooms
Nutrition per Serving
350
Calories
15g
Protein
25g
Carbs
15g
Fat
This Cheesy Cauliflower Rice Risotto with Mushrooms is a delicious low-carb alternative to traditional risotto. The cauliflower is pulsed in a food processor until it resembles rice, then cooked with onions, garlic, mushrooms, and vegetable broth. The dish is finished with a generous amount of melted cheddar cheese. Grocery list: Cauliflower, Mushrooms, Cheddar cheese, Vegetable broth, Onions, Garlic, Olive oil, Salt, Pepper. The cauliflower and mushrooms have a low Glycemic Index (GI), making this dish suitable for those with PCOS.
Ingredients
1 large head of cauliflower (680g), 2 cups of sliced mushrooms (200g), 1 cup of grated cheddar cheese (113g), 1/2 cup of vegetable broth (120ml), 1/2 cup of chopped onions (75g), 2 cloves of garlic, minced, 1 tablespoon of olive oil (15ml), Salt and pepper to taste
Instructions
1. Pulse the cauliflower in a food processor until it resembles rice. 2. Heat the olive oil in a large skillet over medium heat. 3. Add the onions and garlic and sauté until fragrant. 4. Add the mushrooms and continue to sauté until they are browned. 5. Add the cauliflower rice and vegetable broth to the skillet. Stir well and cover. 6. Cook for about 10 minutes, until the cauliflower is tender. 7. Stir in the cheese until it is melted and well incorporated. 8. Season with salt and pepper to taste. 9. Serve hot.
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