Risotto is an incredible dish adored by thousands of foodies around the world. Luckily, it’s easy to adapt for the keto diet! Cauliflower, as we all know, is so versatile that it can easily replace everything from rice to thick mashed potatoes. That’s what we’re going to take advantage of!
The creamy, tangy notes of Cheddar will brighten up the cauliflower, and the mushrooms and walnuts will turn this keto recipe into a true culinary masterpiece!
Cooking Time 30 min.
Serving Capacity 4
Ingredients :
Cauliflower 600g
Cheddar cheese 100g
Champignons 100 g
Walnuts 50 g
Fat milk 100 ml
Water 50 ml
Garlic cloves 3 pcs.
Olive oil two tablespoons
Butter two tablespoons
Rosemary 1.5 tsp.
Red pepper and a half spoon.
Salt to taste
Step 1
Preheat the oven to 200°C and place foil in a baking tray. Mix the sliced mushrooms, chopped garlic, rosemary, walnuts and paprika in a small dish and drizzle with olive oil. Stir to coat and season with salt.
Step 2
Spread the mixture evenly on a baking tray and bake in the oven for 15 minutes.
Step 3
In a blender, chop the top of the cauliflower
Step 4
Steam the steamed processed cauliflower in a medium sized ladle, under a lid, with 50 ml of water for 5 minutes or until the mixture is slightly soft ( rice-like in texture)
Step 5
Pour the milk into the ladle and heat for a maximum of three minutes
Step 6
Add the cheddar and butter, reduce the heat to low and stir until the mixture is thick and uniform. Season with salt to taste.
Step 7
Remove the pan from the oven when the mushrooms are soft and the edges are darkened.
Serve the cauliflower risotto hot, laying the mushroom mixture on top. If desired, add olive oil.
Bon appetit!
Energy content per serving
Calories from fat 329
Calories: 455
Fats: 36.5g
Carbohydrates: 17.1g
Fiber: 5.8 g
Digestible carbohydrates: 11.3 g
Protein: 15.3 g
