Description
This earthy risotto is sure to be a big hit.
Ingredients
- 1 head of cauliflower, processed into “rice-like” particles
- 12 white button mushrooms, diced
- 2 Tablespoons (30 ml) of olive oil, to cook the mushrooms and onions with
- 1/4 medium onion, diced
- 1/4 cup (60 ml) of ghee
- 2 cloves of garlic, peeled and minced
- Salt and pepper, to taste
Instructions
- Saute the diced mushrooms and onions together in the olive oil until browned.
- In a separate pan, add ghee and cook the cauliflower rice on high heat for 5 minutes.
- Add in the mushrooms and onions.
- Add in the garlic.
- Cook for 5-10 more minutes until the cauliflower is soft.
- Add in more ghee if you want it creamier.
- Season with salt and pepper, to taste.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g.
Nutrition
- Calories: 113
- Sugar: 2 g
- Fat: 11 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 2 g