Low-Carb Cauliflower Risotto |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Love Risotto? Me too! Hate what it does to your waistline? Try this recipe. Cauliflower is a great substitute for rice, and a very low carb option. Ingredients:
2 heads cauliflower |
olive oil |
1 tablespoon butter |
1 small onion (diced) |
2 cups chopped zucchini |
1 cup grated parmesan cheese |
2 garlic cloves (chopped fine) |
1/2 cup table cream (cream is lower in carbs) or 1/2 cup milk (cream is lower in carbs) |
1/2 cup chicken broth |
fresh parsley (garnish) |
salt & pepper (to taste) |
Directions:
1. Make the Cauliflower Rice . Using a food processor grind the fresh cauliflower until it is rice size.
2. Steam or Microwave for 5 Minutes.
3. Use a strainer if necessary to press out any addition liquid. Set Aside.
4. Sautee the onion and garlic in the olive in a frying pan.
5. Add zucchini cook for 3 minutes.
6. Add rice , salt & pepper, cream and broth.
7. Cook until it starts to reduce approximately 8 min, add parm. cheese; stir.
8. Voila, your done. Very easy. I like to toss some fresh chopped Italian (Flat Leaf) Parsley right on top before serving. This makes a great hearty main course dish. Very Low Carb.
9. Substitutions: I like to mix it up and use different vegetables, or add meat like shrimp or chicken. Just keep all the basics the same, try making it with asparagus or mushrooms.
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