Cheesy Low-carb "Risotto"
Calories 700kcal
Ingredients
- 6 cups 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 teaspoon 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 tablespoons chives (Cauli-, about 1 medium cauliflower, 720 g / 1.6 lb / 25.4 oz)
- salt (to taste
Instructions
- Make the cauliflower rice by following this recipe.
- Do not cook the cauli-rice.
- For best results, use a grating blade on your food processor to create rice-like shapes.
- I used my Kenwood mixer with a food processor attachment.
- Grease a large pan with ghee or butter.
- Once hot, add the finely chopped onion and cook over a medium heat until lightly browned.
- Add the cauli-rice and mix well.
- Cook for just a few minutes and pour in the chicken stock (or vegetable stock).
- Cook for another 5 minutes or until the cauli-rice is crisp-tender.
- Meanwhile, grate the cheddar and parmesan cheese.
- Add the mustard, stir and take off the heat.
- Add the grated cheese and mix well.
- Keep some parmesan cheese for garnish.
- Add the freshly chopped chives and also keep some for garnish.
- Season with salt to taste if needed.
- Enjoy hot!
Originally posted 2019-02-20 17:40:18.
