If you want to watch me make a healthy "risotto" on KARE 11 TV show, click HERE.
1/2 cup chicken broth, divided
3 TBS coconut oil or butter, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
4 1/2 cups Cauliflower, "riced"
Celtic sea salt to taste
freshly ground black pepper to taste
3 TBS finely chopped chives
4 TBS butter
1/3 cup freshly grated Parmesan cheese
Place cauliflower flowerettes in a food processor and pulse until small pieces of "rice" (or use a cheese grater). In a saucepan, warm the broth over low heat.
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon oil to skillet, and stir in the shallots. Cook 1 minute. Add cauliflower rice, stirring to coat with oil, about 2 minutes. Add 1/2 cup broth to the "rice," and stir until the broth is absorbed. Stirring, until the liquid is absorbed, about 5 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. Makes 4 servings.
NUTRITIONAL COMPARISON:
Traditional Risotto = 438 calories, 56.9 carbs, 2.7g fiber, 11.9 protein, 17.1g fat
"Healthified" Risotto = 264 calories, 13.5 carbs, 5.1g fiber, 11.9 protein, 17.1g fat
CLICK HERE TO FIND THE FOOD PROCESSOR I USE TO MAKE CAULIFLOWER RICE
