Mushroom Risotto
Creamy mushroom risotto that's dairy-free and low carb
Servings: 4
Calories: 167kcal
Cost: $15
Equipment
- Skillet
- Collander
- Spoon
- Measuring Cup
- Cutting board and knife
Ingredients
- 2 Cup Hearts of Palm Rice Rice 1 container of Hearts of Palm in food processor or purchase already in rice form
- 1½ - 2 Cup Vegetable Broth
- ¼ Cup Coconut Cream Canned, coconut water drained
- 16 ounces Baby Bella Mushrooms can also create a blend of mushroom varieties
- ¼ Cup Onion, minced
- 2 Clove Garlic minced
- ¼ Cup Daiya Chive and Onion Cream Cheese Dairy and soy free cream cheese. Can use any form of dairy free cream cheese. OR, can add chives with 2 tablespoons of additional coconut cream.
- ¼ Cup Italian Parsley, chopped
- 1 Salt and Pepper to taste
Instructions
- Rinse hearts of palm rice per package instructions, if ricing your own, rinse hearts of palm prior to pulsing in food processor until size of rice.
- Heat oil in a skillet
- Add onions and garlic, allow to saute for 2 mintues
- Add rice and 1½ cups of vegetable broth and simmer over medium-high heat for 10 minutes
- Stir in coconut cream and dairy-free cream cheese or, if not using Dairy, add chive and additional coconut cream. Make certain cream melts and blends with broth. If too thick, add additional broth, ¼ cup at a time.
- Mix in sliced mushrooms and continue to simmer an additonal 10 minutes
- Season with salt and pepper, add parsley and cook an additional 5 minutes. If risotto is still very runny, you can sprinkle with a teaspoon of beef collagen or xanthum gum to thicken. If risotto is too thick, add additional vegetable broth 1 tablespoon at a time until you reach a creamy pasta consistency.
- Allow to stand for 5 minutes before serving. Pairs well with steak or chicken.
Notes
167 Calories | 5.7g Carb (3g Net) | 14.1g Fat | 2.6g Protein
