Have you tried low-carb risotto made with cauliflower rice?
Here's another recipe from popular Swedish cookbook author and blogger Åse Falkman Fredrikson.
Mushroom Cauliflower Risotto
The best compliment I've received on my mushroom risotto was when a blog reader told about her son who was graduating from cooking school, and used this recipe, and received much praise for the dish. One of the reviews of the guests was "the best risotto I've ever had," and I hope that you too will like it!
Ingredients, 4 servings
½ pound (250 g) mushrooms
1¼ cups (300 ml) broth (I used chicken bouillon)
7 fluid ounces (200 ml) heavy cream
3 shallots
2 garlic cloves
1 cauliflower head
7 fluid ounces (200 ml) dry white wine
7 fluid ounces (200 ml) coarsely grated parmesan cheese
Fresh thyme
Salt, pepperInstructions
1. Chop the mushrooms and fry in butter until golden.
2. Bring the bouillon to a boil and set aside. Chop onions and garlic finely and place in the frying pan after a while. Grate cauliflower coarsely and add to mushrooms and onions in the pan. Add half the wine and the bouillon.
3. Let simmer uncovered until the liquid starts to boil down, then pour the remaining wine and cream and let simmer until the cauliflower is soft and not much of the liquid is left. Remove from heat and stir in parmesan cheese. Garnish with fresh thyme.
