This creamy, low-carb cauliflower risotto is made with mushrooms, cauliflower, heavy cream, and Parmesan cheese. It's perfect as a side dish or even a main course.
Ingredients
- 0.25 cups ghee
- ½ onion , finely chopped
- 1 clove garlic , minced
- 1 head cauliflower , grated
- 1 cup sliced fresh mushrooms
- 1 cup grated Parmesan cheese
- 0.5 cups heavy whipping cream
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons ground nutmeg
Instructions
-
1
Melt ghee in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 3 minutes. Stir in grated cauliflower and cook for 3 minutes. Add mushrooms and cook until tender, about 3 minutes.
-
2
Stir Parmesan, cream, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.
Nutrition Facts
Per serving
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