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  • Prep Time
    -
  • Cook Time
    -
  • Servings
    3

Low-Carb Mushroom “Risotto”

Main Ingredients: Vegetables

Yield: 3 servings

Ingredients

  • 1 bag (16 oz.) frozen cauliflower, cooked
  • 2 tablespoons butter
  • 2 teaspoons garlic, minced
  • 1 c. mushrooms, sliced
  • Salt and pepper, to taste
  • 1/2 c. Parmesan cheese or Asiago cheese, shredded
  • 1/2 c. heavy cream

Directions

  1. Process cauliflower in food processor fitted with “S” blade into rice-like grains. Melt butter in medium sauté pan. Lightly sauté garlic and mushrooms. Add cauliflower and season with salt and pepper. Continue cooking over medium heat for 8 minutes.
  2. Add shredded cheese, stir and cook until melted and incorporated. Add heavy cream and cook until heated through.

STELLA PRODUCTS USED IN THIS RECIPE

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