Try this Cauliflower Risotto Creamy Keto Mushroom/bacon/butternut squash recipe, or contribute your own.
Suggest a better descriptionPrep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
INGREDIENTS
INSTRUCTIONS
RECIPE NOTES
Serving size: 1 cup
3/4 cup chopped butternut squash (roasted at 425)
3 slices of bacon (cooked and crumbled)
2 tbsp Butter
1/2 large Onion
(diced finely; ~3/4 cup)
1 cup Portobello mushrooms
(sliced thinly)
2 cloves Garlic
(minced)
1 tsp Fresh thyme
1 medium head Cauliflower
(riced; ~4 cups) ir 1 lb. riced
3/4 cup Chicken broth
1/2 cup Heavy cream or coconut milk
1/3 cup Grated Parmesan cheese
3/4 tsp Sea salt
(to taste)
1/4 tsp Black pepper
(to taste)
Roast squash. while cooking risoto
Cook bacon in microwave and crumble.
1. Melt the butter in a saute pan over medium heat. Add the mushrooms and onions, and saute for
about 10 to 15 minutes, until the onions are translucent and browned, and the mushrooms are soft
and browned. The mushrooms should reduce in size by at least half, and no liquid should remain.
(If needed, you can increase heat at the end to help evaporate the liquid.)
2. Add the minced garlic and thyme. Saute for about 1 minute, until fragrant.
3. Add the cauliflower and bone broth. Increase heat to bring to a simmer, then simmer, stirring
occasionally, until the cauliflower is tender and liquid is reduced, about 3-5 minutes.
Add bacon and squash.
4. Reduce heat to low. Stir in the cream and Parmesan. Continue to heat, stirring constantly, for about
a minute, until the cheese melts and sauce is smooth. Season with sea salt and black pepper to
taste.
1/9/22, 7:56 AM Creamy Keto Mushroom Cauliflower Risotto Recipe - Wholesome Yum | Natural Keto Recipes
https://www.wholesomeyum.com/wprm_print/556575 2/2
NUTRITION INFORMATION PER SERVING
Calories: 200 | Fat: 16g | Total Carbs: 8g | Net Carbs: 6g | Fiber: 2g | Sugar: 4g | Protein: 6g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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