Low-Carb Italian Risotto (6g Net Carbs) | Diabetic Friendly | LevelTrack

Ingredients

• 600g cauliflower rice (fresh or frozen)
• 2 tbsp olive oil
• 1 tbsp butter
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 300g mixed mushrooms, sliced
• 100ml dry white wine (optional)
• 300ml chicken or vegetable stock (low sodium)
• 50g parmesan, finely grated
• 100g mascarpone or cream cheese
• 1 tsp dried thyme or Italian herbs
• Salt & pepper to taste
• 2 tbsp fresh parsley, chopped
• Lemon zest (optional)
• Optional extras:
• 1 tsp nutritional yeast (extra umami)
• Low-carb side: green beans, rocket salad

Method

1. Heat olive oil and butter in large pan. Sauté onion 3-4 mins until soft.
2. Add garlic and mushrooms, cook 5 mins until golden.
3. Stir in cauliflower rice, coat in oil.
4. Pour in white wine (if using), let bubble 1 min to reduce.
5. Add stock little by little, stirring, simmer 8-10 mins until cauliflower tender and creamy.
6. Stir in mascarpone and parmesan until melted and creamy. Add thyme.
7. Season, add parsley and lemon zest. Serve immediately.