Low Carb Risotto

And how about a risotto made without any rice? This is a low carb version of the traditional mushroom risotto , where cauliflower becomes the perfect substitute for rice.

Ingredients:

500g cauliflower (without leaves and larger stems);

350g of cut mushrooms;

1/2 chopped red onion;

1 clove of chopped garlic;

1 cup of boiling water;

1/2 cup of grated Parmesan cheese;

2 tablespoons of organic balsamic vinegar;

Coriander to taste;

Oil;

Salt and pepper.

Preparation method:

Start by placing the cauliflower in a food processor or chopper and grind until it obtains a texture similar to rice;

In a wok or large frying pan, pour a drizzle of olive oil and sauté the red onion until it is translucent;

Then, add the garlic and mushrooms and let them sauté for about 8 minutes, stirring occasionally;

Add the chopped cauliflower and add another drizzle of olive oil;

Season with salt and pepper and add a cup of boiling water;

Stir and let cook for around 10 minutes over medium heat, with the lid semi-open;

Uncover, add the vinegar, parmesan cheese and coriander and let it cook for another 2-5 minutes;

Leave to cool slightly and serve.

Note: it is expected that there will be some water at the bottom, which will reduce as the risotto cools.

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