Low Carb Cauliflower Risotto

Ingredients

  • 1/4 cup butter
  • 8 ounces mushrooms chopped
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • 12 ounces riced cauliflower (the frozen version works just as well as the fresh, no need to thaw)
  • 1/4 cup dry white wine
  • 1/4 to 1/2 cup chicken broth
  • 2 to 4 tbsp heavy cream
  • Copious amounts of grated parmesan cheese (about 1/2 cup to start, add more as desired)

Instructions

  • in an exceedingly giant saute pan, heat butter over medium heat till unfrozen and hot. Add cut mushrooms and garlic and sauté till mushrooms area unit tender and simply turning golden brown. Season with salt and pepper.
  • cut back heat to medium low, add cauliflower, and toss to coat within the butter. Add wine and cook till the liquid has bubbled away. Add broth a number of tbsp at a time, stirring oftentimes and belongings it evaporate on every occasion.
  • once cauliflower is changing into tender, add a touch a lot of broth and a number of tbsp of cream. cowl with a lid and still cook, permitting the cauliflower to steam, till tender (adding a touch a lot of broth and/or cream if needed).
  • Stir within the Parmesan and add any extra salt and pepper to style. Serve with extra grated Parmesan as desired.



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