Keto Mushroom Risotto

Ingredients

Riced cauliflower

4 cups

Unsalted butter

2 tablespoons

Onion

1 medium, finely chopped

Garlic

3 cloves, minced

Mushrooms

8 ounces, sliced (such as cremini or button)

Chicken or vegetable broth

3 cups, low-sodium

Heavy cream

1/2 cup

Parmesan cheese

1/2 cup, grated

Fresh parsley

1/4 cup, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. In a large skillet, melt the butter over medium heat until it becomes foamy and fragrant.
2. Add the finely chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes, or until the onion is translucent and aromatic.
3. Stir in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown nicely.
4. Once the mushrooms are browned, add the riced cauliflower to the skillet. Mix well to combine the cauliflower with the mushroom mixture.
5. Pour in the chicken or vegetable broth, ensuring the cauliflower is submerged. Bring to a gentle simmer and cook for about 10 minutes, or until the cauliflower is tender and most of the liquid has been absorbed.
6. Reduce the heat to low, then stir in the heavy cream and grated Parmesan cheese. Allow the mixture to cook for an additional 2-3 minutes, stirring continuously until the sauce thickens to a creamy consistency.
7. Season the risotto with salt and pepper to taste, adjusting as needed to enhance the flavors.
8. Remove from heat and garnish with chopped fresh parsley before serving. Enjoy your delicious Keto Mushroom Risotto!