You don’t have to take a cooking class to wow your guests with gastronomic delights. You can get the keto version of risotto with wild mushrooms!) And make a clean slate in your cookbook – I guarantee that this recipe will get in there for sure!
Cooking Time 45 min.
Portion quantity 4
Ingredients :
Cauliflower 400g
Vegetable broth 250 ml
Wild mushrooms 250g
Garlic clove 2 pcs.
Shallots 1 pc.
Heavy cream 225 ml
White wine vinegar 1.5 tbsp.
Grated Parmesan cheese 175g
Butter 125g
Salt and pepper to taste
Provence herbs to taste
Step 1
Fry the mushrooms in the butter until golden, then add the onion and garlic. Fry for 3 more minutes.
Step 2
Finely chop cauliflower and add to pan.
Step 3
Boil some stock and pour into the pan, add the vinegar and bring to the boil. Season with salt, pour in the cream and continue to simmer until the cabbage is soft and the excess liquid has evaporated
Step 4
Remove from heat, pour in the Parmesan and stir until melted.
Plate the risotto and sprinkle with the Provencal herbs.
Bon appetit!
Energy content per serving
Calories from fat 468
Calories: 624
Fats: 52g
Carbohydrates: 13g
Fiber: 5 g
Digestible carbohydrates: 8 g
Protein: 18 g
