Cauliflower Risotto with Mushrooms (Keto)
This rice-free risotto combines finely processed cauliflower with button mushrooms and Pecorino for a tender, flavorful texture.
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Servings: 2 servings
Ingredients
- 300 g cauliflower
- 250 g cremini mushrooms
- 100 g Pecorino or Parmesan
- 1 red onion
- 2 cloves garlic
- 3 pinches salt
- 2 pinches black pepper ground
- 1 tablespoon herbs sage, thyme or oregano
- 3 generous splashes extra virgin olive oil
Procédé
- Cut the mushrooms into slices slightly thicker than you would like to eat them: they will shrink further. If they are very dirty, brush them clean first.250 g cremini mushrooms
- Brown on all sides over fairly high heat. Sprinkle with salt halfway through cooking.3 pinches salt, 3 generous splashes extra virgin olive oil
- Let the mushrooms drain in a small sieve or colander. Be sure to save the juices!
- Meanwhile, finely chop the onion and press the garlic.1 red onion, 2 cloves garlic
- Add another splash of oil to the pan. Sauté the onion until translucent. Add the garlic only at the end.
- Process the cauliflower into rice. You can do this in a large food processor fitted with an S-shaped blade.300 g cauliflower
- Add the cauliflower rice and a splash of oil. Stir a few times to blend the flavors. Add the pepper and herbs.2 pinches black pepper, 1 tablespoon herbs
- Add the reserved mushroom juices. You need 3 to 4 tablespoons of liquid. If there is not enough, top up with water.
- Simmer for 6 to 7 minutes over medium-high heat.
- Grate the cheese.100 g Pecorino
- Lower the heat slightly. Add the cheese and let it melt.
- Stir in the mushrooms.
Notes
You can buy ready-made cauliflower rice, but simply processing the cauliflower yourself is much cheaper and fresher.
Equipment: large PFAS-free frying pan, grater (four-sided), sieve + bowl to collect the juices, food processor.
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