5.1 g NET carbs
- 2 tbsp avocado oil
- 4 tbsp salted butter, divided
- 8 oz cremini mushrooms, cleaned and halved then thinly sliced
- 1/4 tsp sea salt, plus more to taste
- 50 g onion, finely diced
- 1/2 c (4 fl oz) dry white wine (I used Chardonnay)
- 1 c (8 fl oz) chicken broth (a dark bone broth is preferable)
- 20 oz frozen cauliflower “rice”
- fresh black pepper, to taste
- 60 g shaved Parmesan cheese, divided
- In a large skillet, heat the avocado oil over medium-high. Once it’s moderately hot, add 1 tbsp of the butter to melt.
- Once the butter is foamy, add the mushrooms to the skillet.
- Cook the mushrooms over medium-high heat until browned and any liquid they’ve given off has cooked off. Sprinkle with 1/4 tsp salt and cook another minute or two more.
- Transfer the mushroom into a bowl and set aside.
- In the same skillet, turn the heat down to medium and melt the remaining butter until foamy, then add the onion.
- Sauté onion over medium, stirring constantly, until they’re golden brown.
- Deglaze the pan by adding in the wine and stirring well, scraping any bits from the bottom of the pan.
- Add the frozen caulirice and chicken broth to the skillet, turn the heat up to medium-high, and cook, stirring to break up the cauliflower bits.
- Continue cooking over medium-high heat, stirring frequently, until almost all the liquid in the pan evaporates and the cauliflower is cooked through, about ten minutes or so.
- Season with additional salt and fresh cracked pepper, to taste, then stir in the reserved mushrooms and 2/3 of the cheese. Stir to incorporate and slightly melt the cheese, then remove from heat.
- Garnish with remaining shaved Parmesan and serve hot.
Cremini mushrooms are basically baby portobellos. There is a slight difference in how long they’re allowed to mature, but that’s a difference of days, so if you can’t find cremini on the label, grab a pack of baby bellas and call it a day.
- Serving Size: 1/6 recipe
- Calories: 206.2
- Fat: 15.1 g
- Carbohydrates: 7.7 g
- Fiber: 2.6 g
- Protein: 8.6 g
Keywords: Risotto, cauliflower risotto, mushrooms