CREAMY CAULIFLOWER RISOTTO RECIPES

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CREAMY KETO CAULIFLOWER RISOTTO RECIPE | ALLRECIPES



Creamy Keto Cauliflower Risotto Recipe | Allrecipes image

Mushrooms, cauliflower, heavy cream, and Parmesan cheese combine in this creamy low-carb risotto, perfect as a side dish or even as a main dish.

Provided by Fioa

Categories     Everyday Cooking    Vegetarian

Total Time 29 minutes

Prep Time 15 minutes

Cook Time 14 minutes

Yield 4 servings

Number Of Ingredients 10

¼ cup ghee
½ onion, finely chopped
1 clove garlic, minced
1 head cauliflower, grated
1 cup sliced fresh mushrooms
½ cup heavy whipping cream
1 cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg

Steps:

  • Melt ghee in a skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender, about 3 minutes.
  • Stir heavy cream, Parmesan cheese, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.

Nutrition Facts : Calories 350.2 calories, CarbohydrateContent 11.8 g, CholesterolContent 91.2 mg, FatContent 29.8 g, FiberContent 4.2 g, ProteinContent 12.1 g, SaturatedFatContent 18.3 g, SodiumContent 653.1 mg, SugarContent 4.7 g

CREAMY SHRIMP CAULIFLOWER RISOTTO RECIPE - FOOD.COM



Creamy Shrimp Cauliflower Risotto Recipe - Food.com image

This creamy cauliflower rice risotto with shrimp is flavored with Parmesan cheese, garlic and fresh parsley.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 13

unsalted butter
1 lb medium shrimp, peeled and deveined
24 ounces frozen cauliflower rice, thawed
2 shallots, diced
2 garlic cloves, chopped
2 cups chicken broth
4 ounces cream cheese
1/2 cup grated parmesan cheese
salt
pepper
freshly grated nutmeg
2 tablespoons chopped parsley, plus more for garnish
lemon wedge, for serving

Steps:

  • Heat a small heavy-bottomed pot over medium heat. Add 2 tablespoon butter and let melt. Add shrimp and season with salt and pepper. Stir occasionally with a wooden spoon and cook until just cooked through, about 5-7 minutes. Transfer cooked shrimp to a plate, cover with aluminum foil and set aside.
  • Add 3 tablespoons of butter of the pot and let melt. Add shallot and garlic and season with salt and pepper. Let cook until translucent, about 5-7 minutes. Add the cauliflower rice and cook 2-3 minutes.
  • Add 1 cup of the chicken broth and simmer on medium high until the moisture has been absorbed by the cauliflower. Add 1/2 cup of broth and let absorb. Repeat without remaining 1/2 cup broth.
  • Lower heat to medium and add the cream cheese, parmesan and a pinch of freshly grated nutmeg. Stir to combine and cook for 1 minute.
  • Add the cooked shrimp and parsley. Season with salt and pepper. Cook for 2 minutes until heated through.
  • Garnish with more parsley and serve with lemon wedges.

Nutrition Facts : Calories 873.8, FatContent 16.2, SaturatedFatContent 8.2, CholesterolContent 185.5, SodiumContent 1303.3, CarbohydrateContent 140.4, FiberContent 2.5, SugarContent 1.4, ProteinContent 36.1

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