Vegetarian Keto Diet for Beginners by Michael Stewart - HTML preview

Mushroom Risotto

You do not have to take cooking courses to impress guests with gastronomic delights. Meet the risotto with forest mushrooms, keto version.

Details

Preparation Time: 10 minutes

Cooking time: 45 minutes

Serves: 4

Nutritional Values (Per Serve)

Kcal. per serve: 624

Fat: 52 g.

Protein: 18 g.

Carbs: 8 g.

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

Preparation

- 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.

Bon Appetit!