Creamy Mushroom Risotto From The Ketodiet Cookbook

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5 from 193 votes

Creamy Mushroom Risotto From The Ketodiet Cookbook

50 minutes
Calories 450kcal


  • 1/2 cup dried porcini mushrooms
  • 3/4 cup chicken stock
  • 1 white onion (small)
  • 4 cups wild mushrooms (small)
  • 1/4 cup ghee (small)
  • 2 garlic cloves (small)
  • 6 cups rice (small)
  • 1/2 cup heavy whipping cream
  • 1 tablespoon lemon juice
  • 1/4 cup fresh parsley (small)
  • 2/3 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.


Calories: 450kcal

Originally posted 2019-02-20 18:32:47.

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