Ready in about: 45 minutes | Serves 4
You do not have to take cooking courses to impress guests with gastronomic delights. Meet the risotto with forest mushrooms, keto version.
Ingredients
1 lb. Cauliflower
10 fl. oz Vegetable broth
9 oz Forest mushrooms
2 Slice of garlic
1 Onion
9 fl. oz Fatty cream
1½ Vinegar
6 oz Parmesan cheese, grated
5 oz Butter
Provencal herbs, to taste
Salt and pepper, to taste
Directions
Fry the mushrooms in butter until golden brown, then add the onion and garlic. Fry another 3 minutes. Finely chop the cauliflower and add to the pan.
Boil the broth and pour into the pan, add vinegar and bring to a boil. Salt, pour in the cream and continue to boil until the cabbage is soft and the excess liquid is evaporated.
Remove from heat, add Parmesan and stir until it melts. Put risotto on plates and sprinkle with olive herbs.
Nutritional info per serving:
Calories: 624. Fat: 52 g. Protein: 17 g. Carbs: 8 g.