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.
