Creamy Mushroom Risotto From The Ketodiet Cookbook
Serves: 6 portions
An earthy mushroom risotto which makes a perfect easy meal for mid week. From Martina's Book The Ketodiet Cookbook
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with more parsley and serve immediately.
Nutrition Information
Serving size: 1 portion Calories: 287 - Fat: 24 gr - Carbohydrates: 7.9 gr net - Fiber: 3.4 gr - Protein: 8 gr -
Recipe by The Nourished Caveman at