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.
