0 0
Mushroom Cali Risotto side

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 tbsp Coconut Oil
1/2 tsp - more to taste Himalayan Salt
1/4 tsp - more to taste Ground Pepper
1.5 tsp Thyme, Dried
1/2 cup Mushroom, Raw
3 tbsp - more if you like it cheesier Parmesan Cheese
1/3 cup Organic Bone Broth
1 tbsp Shallots, Raw
1 clove minced Garlic Clove

Nutritional information

83
Calories
7.9g
Total Fat
1.2g
Carbs
0.3g
Fiber
2.5g
Protein

Bookmark this recipe

You need to or Register to bookmark/favorite this content.

Mushroom Cali Risotto side

  • 20
  • Serves 4
  • Medium

Ingredients

Directions

Share

Steps

1
Done

If using a head of cauliflower, cut it into chunks and discard the middle or core. Pulse the chunks in a food processor (it's important to pulse so you can get them into the size of rice. I recommend this one ( https://amzn.to/31iYy0n ) if you don't have one.

Chop Mushrooms into small pieces

2
Done

There are 2 methods to remove water from your cauliflower which is actually a great step so you can re-introduce flavor back in so I highly recommend you use one of these methods.

Method 1: You can use a towel to drain the cauliflower rice of most of the water before you cook, you will be surprised with the amount of water you can remove.

Method 2: This is the method that I use because I can't be bothered with the towel. Put your cauliflower in a pan on medium-low heat and stir occasionally releasing the steam, do this for 10-15 minutes as needed. You'll notice the steam reduce dramatically.

While you are doing this you can do the next step in a separate pan.

3
Done

In a separate pan over medium heat, heat up oil add shallots and saute for a few minutes.

4
Done

Add garlic, thyme salt and pepper as well as the chopped mushrooms to the saucepan . Saute until the mushrooms are tender about 5 minutes .

5
Done

Stir in the cauliflower rice add the bone broth; cook until the liquid is mostly absorbed, stir often this will not be like rice all the liquid will not disappear.

6
Done

Mix in the Parmesan. Season with additional salt and pepper, to taste.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Zucchini-Scallion Patties
next
Self Rising Almond Flour Recipe
previous
Zucchini-Scallion Patties
next
Self Rising Almond Flour Recipe

Add Your Comment