Using cauliflower rice instead of actual rice is a win win in this recipe. Not only do you get a low carb version with the added nutritional benefits of eating cauliflower instead of rice, it is also much quicker to cook than the traditional sort of risotto.
500gms of mushrooms, any sort will be fine, if you have dried shiitake or porcini then reconstitute and use some of those to add more depth of flavour, but if you only have regular button or portobello mushrooms then that works brilliantly too.
100gms butter, or if you are dairy free use coconut oil.
1 giant bunch of herbs, I would normally use thyme but it’s winter and mine is sulking so I have used Rosemary.
1 medium cauliflower.
100ml of bone broth or stock.
30ml (2 tablespoons) Apple cider vinegar.
salt and lots of pepper.
50gms parmesan, optional.
50ml cream or use cashew cream if dairy free.
Finely chop the onions in a food processor then sauté in a fry pan in a little of the butter until transparent. Then chop the mushrooms in batches in the processor until quite fine, it dose not matter if some bits are big and some very small, variety is good.
Add the mushrooms, the rest of the butter and 1/2 teaspoon of salt to the pan and fry on quite a high heat, lots of liquid will come out but keep going until the liquid starts to evaporate.
Chop the herbs and add to the frying pan along with the broth, keep on the high heat evaporating the liquids.
Then cut the cauliflower into florets and process in batches in the food processor, but don’t go too fine a range of sizes is nice. Add to the frying pan when most of the liquid is evaporated, add the apple cider vinegar. Cook for a further 5 minutes until the cauliflower is soft then add the cream or cashew cream. This makes for a lovely creamy risotto, add a lot of pepper and taste, add more salt if needed.serve topped with Parmesan if using and a green salad. Serves four, 10gms of carbs per serve.