Low-Carb Cauliflower Risotto

Love Risotto? Me too! Hate what it does to your waistline? Try this recipe. Cauliflower is a great substitute for rice, and a very low carb option.

• Ready In: 30 mins
• Yields: 8 cups

Ingredients

• 2  heads cauliflower
•  olive oil
• 1  tablespoon butter
• 1  small onion (Diced)
• 2  cups  chopped zucchini
• 1  cup  grated parmesan cheese
• 2  garlic cloves (Chopped Fine)
• 1⁄2 cup  table cream (Cream is Lower in Carbs) or 1⁄2 cup milk (Cream is Lower in Carbs)
• 1⁄2 cup chicken broth
•  fresh parsley (Garnish)
•  salt & pepper (To Taste)

Directions

1. Make the Cauliflower "Rice". Using a food processor grind the fresh cauliflower until it is rice size.
2. Steam or Microwave for 5 Minutes.
3. Use a strainer if necessary to press out any addition liquid. Set Aside.
4. Sautee the onion and garlic in the olive in a frying pan.
5. Add zucchini cook for 3 minutes.
6. Add "rice", salt & pepper, cream and broth.
7. Cook until it starts to reduce approximately 8 min, add parm. cheese; stir.
8. Voila, your done. Very easy. I like to toss some fresh chopped Italian (Flat Leaf) Parsley right on top before serving. This makes a great hearty main course dish. Very Low Carb.
9. Substitutions: I like to mix it up and use different vegetables, or add meat like shrimp or chicken. Just keep all the basics the same, try making it with asparagus or mushrooms.