Keto Creamy Mushroom Risotto
I am so proud to be able to share a recipe from Martina Slajerova’s new cookbook: “The Keto Diet Cookbook”.
If you are familiar with Martina’s blog: KetoDiet App Blog, you must be familiar with the exceptional quality of her work.
She is a total foodie and a perfectionist!
Her recipes are beautifully and clearly illustrated and she uses only the best ingredients. She is a true champion of Keto Paleo!
This Keto Creamy Mushroom Risotto is a perfect example of the wonderful recipes you can find in her recipe book.
The Ketodiet Cookbook contains 150 recipes an lots of practical information for starting your ketogenic lifestyle successfully!
All recipes are gluten-free and grain free, most of them are Keto Paleo and they are suitable for keto maintenance after doing a program like My Healing Foods Method!
Risotto coi Funghi
By the way do you know why I picked this recipe out of the whole 150 wonderful choices in the book? Well Risotto coi Funghi, which is the name of this Keto Creamy Mushroom Risotto in Italian, is a traditional dish form my hometown of Milano, Italy!
I made this dish many times, in its original version, and I was very pleased to find that the keto version preserves most of the creaminess and flavor intact.
In the original Italian version we do not use cream in the recipe, so if you would like to make this Keto Paleo you can use ghee instead of butter and skip cream and cheese. I used white wine to saute the mushroom to give it more of the original flavor. Do not worry, the alcohol evaporates in the cooking!
Enjoy this delightful, hearty dish and think of Italy as you stay keto 😉
- Serves: 6 portions
- Serving size: 1 portion
- Calories: 287 -
- Fat: 24 gr -
- Carbohydrates: 7.9 gr net -
- Fiber: 3.4 gr -
- Protein: 8 gr -
- ½ cup dried porcini mushrooms
- ¾ cup chicken stock
- 1 small white onion
- 4 cups fresh wild mushrooms
- ¼ cup + 2 tablespoons ghee or butter (divided)
- 2 garlic cloves, crushed
- 6 cups cauli-rice (see TheKeto Diet Cookbook for recipe)
- ½ cup heavy whipping cream
- 1 tablespoon lemon juice
- ¼ cup chopped fresh parsley
- ⅔ cup grated parmesan cheese
- Soaked the dried Porcinis in the chicken stock for at least 15 minutes. One soaked, chopped mushrooms into smaller pieces if needed. Peel and finally dice the onion. Wash and slice the fresh mushrooms.
- Grease a large pan or heavy soup pot with half cup of ghee and add the onion and the crushed garlic. Cook over medium high Heat for 5 to 8 minutes until lightly browned.
- At the cauli rice and sliced mushrooms and mix well. Poor in the soaked mushrooms with their liquid and season with salt. You can substitute quarter cup of the stock we quarter cup of dry white wine if you like.
- Pour in the cream and cook for 8 to 10 minutes or until the Cauliflower is tender but not overcooked. Remove from the heat. I just squeeze of lemon juice parsley, grated Parmesan cheese, and remaining ghee or butter, and mix well until combined.
- Garnish with more parsley and serve immediately.