Quick and Easy

Low carb cauliflower rice risotto with mushrooms

Risotto with no rice? Who would've thought! This delicious recipe sees cauliflower rice take the place of traditional arborio to create a creamy, lower carb risotto that doesn't sacrifice on flavour
Cauliflower risotto with mushrooms
4
20M
15M
35M

This recipe first appeared in Woman’s Day.

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Ingredients

Method

1.In a large, heavy-based saucepan, heat half the oil on high. Sauté mushrooms for 3-4 minutes until golden brown. Remove from pan. Fry chorizo for 2-3 minutes until browned and crisp.
2.Using the same pan, heat remaining oil on medium. Sauté shallots, thyme and garlic for 3-4 minutes until tender. Stir in cauliflower. Pour in marsala to deglaze pan and simmer for 2 minutes.
3.Add half the stock to pan and bring to a simmer. Cook for 2 minutes until liquid reduces by three-quarters. Add remaining stock and simmer for 1-2 minutes until liquid is all absorbed.
4.Stir butter through and season. Top with mushrooms and chorizo. Dollop with cheese and sprinkle with extra thyme.
  • We used a mixture of portobello, king brown, shimeji and enoki mushrooms.
Note

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