This is a pretty standard risotto, minus the rice obviously. Risotto is usually simmered down with wine, broth, onion, and garnished with Parmesan, and it’s so good as is (it’s the most common way to cook rice in Italy), I figure, why mess with a good thing? If you like risotto and want a keto version, here ya go.
I like to serve this alongside a juicy, sous vide cooked steak, but don’t feel limited to dinner. My nine-year-old actually asked to eat the leftovers with eggs for breakfast, so if you’re craving a good, savory, and flavorful vegetable side, it works beyond supper.
Notes: Cremini mushrooms can be hard to find in some places, but don’t fret! Baby portobellos are creminis that have been matured slightly longer, so you can use them in a pinch. If you can clean them by brushing or wiping them off instead of rinsing, that’s the way to go. Rinsing mushrooms just adds extra moisture which means they won’t brown properly, so if you can’t get them clean by hand and need to wash, do so very briefly and pat dry right before adding them to the skillet.
- 2 tbsp. (1 fl oz/ 30 ml) avocado oil
- 4 tbsp (2 oz/ 57 g) salted butter, divided
- 8 oz (227 g) cremini mushrooms, cleaned and halved then thinly sliced
- 1/4 tsp sea salt, plus more to taste
- 1 3/4 oz (50 g) onion, finely diced
- 1/2 c (4 fl oz/ 118 ml) dry white wine (I used Chardonnay)
- 1 c (8 fl oz/ 237 ml) chicken broth (a dark bone broth is preferable)
- 20 oz (567 g) frozen cauliflower “rice”
- fresh black pepper, to taste
- 2 1/4 (64 g) shaved Parmesan cheese, divided
- In a large skillet, heat the avocado oil over medium-high. Once it’s moderately hot, add 1 tbsp of the butter to melt.
- Once the butter is foamy, add the mushrooms to the skillet.
- Cook the mushrooms over medium-high heat until browned and any liquid they’ve given off has cooked off. Sprinkle with 1/4 tsp salt and cook another minute or two more.
- Transfer the mushroom into a bowl and set aside.
- In the same skillet, turn the heat down to medium and melt the remaining butter until foamy, then add the onion.
- Sauté onion over medium, stirring constantly, until they’re golden brown.
- Deglaze the pan by adding in the wine and stirring well, scraping any bits from the bottom of the pan.
- Add the frozen caulirice and chicken broth to the skillet, turn the heat up to medium-high, and cook, stirring to break up the cauliflower bits.
- Continue cooking over medium-high heat, stirring frequently, until almost all the liquid in the pan evaporates and the cauliflower is cooked through, about ten minutes or so.
- Season with additional salt and fresh cracked pepper, to taste, then stir in the reserved mushrooms and 2/3 of the cheese. Stir to incorporate and slightly melt the cheese, then remove from heat.
- Garnish with remaining shaved Parmesan and serve hot.
Cremini mushrooms are basically baby portobellos. There is a slight difference in how long they’re allowed to mature, but that’s a difference of days, so if you can’t find cremini on the label, grab a pack of baby bellas and call it a day.
Per serving: 206.2 cal, 8.6 g protein, 15.1 g fat, 7.7 g carbs, 2.6 g fiber, 5.1 g NET carbs
- Serving Size: 1/6 recipe
Keywords: Risotto, cauliflower risotto, mushrooms