Leek and Mushroom Cauliflower Risotto
Creamy and delicious cauliflower risotto made with leeks and mushrooms. A perfect low carb side dish.
Servings: 4 Servings
Calories:
Ingredients
- 1 head of cauliflower
- 4 tablespoon Butter
- 2 Leeks , Cleaned and tough green parts trimmed
- 8 oz Baby Bella Mushrooms , sliced
- 1 cup Shredded Parmesan Cheese
- ½ cup chicken broth
- ¼ cup heavy cream
- Kosher salt and pepper to taste
Instructions
- Cut cauliflower into florets and put into a food processor. Pulse until the cauliflower resembles rice
- Cut each leek in half lengthwise, then cut into ¼ inch pieces.
- Add 2 tablespoon butter, leeks and some salt to a skillet and sauté over medium for 5 minutes
- Add mushrooms to skillet and sauté for 5 minutes more or until soft
- Remove veggies from pan
- Add cauliflower, 2 tablespoon of butter, and salt to skillet over medium heat. Stir together and cover with a lid. Let cook until soft, about 8 minutes, stirring occasionally.
- Stir parmesan, broth, and cream into cauliflower
- add sautéed veggies and stir to combine.
- Season to taste