Riced Cauliflower Risotto
Risotto is an Italian one pot dish with rice, instead of regular rice you can add riced cauliflower. Riced cauliflower risotto is a low carb and nutritious dish. It has mild flavor, and has a nice texture as regular rice and has vey low carb. It is very popular rice alternative for people who want to follow low carb diet.
Riced Cauliflower Risotto
Riced cauliflower rice risotto is a low carb and nutritious dish. It hasmild flavor, and has a nice texture as regular rice and has vey low carb.
Ingredients
- 1 no Cauliflower
- 1 carton Mushrooms
- 1/2 no cut onion
- 7 no Garlic cloves
- 1 tsp Black pepper
- 1 tsp Red Chili Flacks
- 1 tsp Salt
- 1/4 cup Cream Milk
- 1/4 cup Chicken stock
- 2 tsp Parsley
Instructions
- Take one cauliflower head and make florets. Add florets in the chopper and make rice.
- Take one pot, add 2 liter of water. Boil the water and blanch the riced cauliflower for 7 to 10 minutes. After boiling riced cauliflower, drain the water and squeeze all water from boiled riced cauliflower.
- Take one medium onion, cut into small cubes. Take 5 to 7 garlic cloves and great it. Take one teaspoon of black pepper, and one teaspoon red chili flackes.
- Take 10 to 15 mushrooms and cut into small pieces.
- Take one wok, put it on medium high heat. Add 2 tablespoon oil and 1 tablespoon butter. Let it heat, add onion, saute it for 2 to 3 minutes. Add grated garlic and saute for 1 minute. Add black pepper and red chili flack and saute for 1 minute.
- Add cut mushrooms to sauted onion and cook on high heat until all water evaporates from the mushrooms.
- Add boiled riced cauliflower to mushrooms and saute for 2 to 3 minutes.
- Add 1/4 cup heavy cream and 1/4 cup chicken stock and cook cauliflower risotto until the it evaporates.
- Add coriander leaves or parsley leaves and put the riced cauliflower risotto in serving bowl.
