Low-carb cauliflower risotto campground recipe
We have been eating more low-carb meals in an effort to lose some weight.
As such, we’ve had to find ways to complete our meals without loading up on carbs like rice, bread, pasta, or potatoes.
To Rice or Not to Rice
There isn’t anything wrong with rice in general, and we ate it fairly frequently before we started cutting carbs. We weren’t Sure we would like cauliflower but we decided to try it and we are so very pleased with our decision!
A healthier way
Cutting carbs has been easy in some ways and harder in other ways. Not having rice, potatoes, or pasta as a side dish took some getting use to, but once we learned some delicious alternatives, we aren’t unhappy at all.
Fast and Easy
I am a big fan of recipes that I can understand and implement without too much thinking. Also, in an RV kitchen with limited space I don’t want to do a lot of prep work.
This risotto takes a bit of time to prep, but cooks really quickly.
Risotto made with riced cauliflower makes a delicious, easy, low-carb side dish.
Make a bunch
We use an entire head of cauliflower, so we have big ol’ pan of risotto. We eat it as a side dish for a day or two, and we might also have it with a fried egg for breakfast. One time added some ground sausage and used it to stuff grape leaves. That takes a bit of patience - so we only tried it once. But it was pretty tasty!
Ingredients
1/4 cup Butter
1 head Cauliflower, riced (shredded)
1 package Mushrooms, sliced or chopped
1 Onion
2 cloves Garlic
Salt and Pepper To taste
1/2 to 3/4 cup Chicken broth
1/4 cup Heavy Cream
1/4 cup Parmesan Cheese, grated
1/4 cup Mozzarella Cheese, shredded
Prepare
You’ll want to chop, shred, and all the ingredients before you start cooking.
Rice the head of cauliflower in a shredded.
Slice the mushrooms, chop the onions, and finely chop the garlic.
Cook it up
We use a heavy frying pan or cast-iron frying pan.
Start by melting butter in the pan.
Add the onion, garlic, and mushrooms and sauté until partially cooked.
Stir in the cauliflower rice and seasoning (salt, pepper).
Add the broth slowly, stir it all up, and cover the pan so it can cook for a few minutes. The liquid should all boil out and the cauliflower will be cooked.
Final Touches
Turn the heat off, or very low, and mix in the cream.
Stir in the cheese and mix it all up until the cheese is melted.
Notes
A lot of risotto recipes use white wine, but we aren’t drinking wine so we don’t have it in the house. We just use broth.
