Cheesy Low-carb “Risotto”

Cheesy Low-carb "Risotto"

Ingredients

• 6 cup rice ((Cauli-, about 1 medium cauliflower, 720 g / 1.6 lb / 25.4 oz))
• 1/4 cup ghee ((Cauli-, about 1 medium cauliflower, 720 g / 1.6 lb / 25.4 oz))
• 1 white onion ((Cauli-, about 1 medium cauliflower, 720 g / 1.6 lb / 25.4 oz))
• 1 cup chicken stock ((Cauli-, about 1 medium cauliflower, 720 g / 1.6 lb / 25.4 oz))
• 1 tsp dijon mustard ((Cauli-, about 1 medium cauliflower, 720 g / 1.6 lb / 25.4 oz))
• 1 cup cheddar cheese ((Cauli-, about 1 medium cauliflower, 720 g / 1.6 lb / 25.4 oz))
• 1 cup parmesan cheese ((Cauli-, about 1 medium cauliflower, 720 g / 1.6 lb / 25.4 oz))
• 4 tbsp chives ((Cauli-, about 1 medium cauliflower, 720 g / 1.6 lb / 25.4 oz))
• salt (to taste

Instructions

1. Make the cauliflower rice by following this recipe.
2. Do not cook the cauli-rice.
3.  For best results, use a grating blade on your food processor to create rice-like shapes.
4. I used my Kenwood mixer with a food processor attachment.
5. Grease a large pan with ghee or butter.
6. Once hot, add the finely chopped onion and cook over a medium heat until lightly browned.
7. Add the cauli-rice and mix well.
8. Cook for just a few minutes and pour in the chicken stock (or vegetable stock).
9. Cook for another 5 minutes or until the cauli-rice is crisp-tender.
10. Meanwhile, grate the cheddar and parmesan cheese.
11. Add the mustard, stir and take off the heat.
12. Add the grated cheese and mix well.
13. Keep some parmesan cheese for garnish.
14. Add the freshly chopped chives and also keep some for garnish.
15. Season with salt to taste if needed.
16. Enjoy hot!