Easy homemade cauliflower rice stands in for regular rice in this healthy vegetable-based risotto, lowering both the calories and carbs in this traditionally starchy dish. To make this a vegetarian meal, use vegetable broth instead of chicken broth.
Ingredients For Mushroom-Cauliflower Risotto Recipe
2 tablespoon Olive Oil, Divided
1 pound Mixed mushrooms, trimmed and chopped
0.5 teaspoon Salt
1 Small head cauliflower, cut into florets
1 Large Shallot, Minced
2 Cloves Garlic, Minced
1 teaspoon Fresh thyme leaves
0.5 teaspoon Ground pepper
0.25 cup Dry white wine
0.5 cup Low sodium chicken broth or vegetable broth, at room temperature
1 tablespoon Unsalted butter
0.5 cup Grated Parmesan Cheese
1 tablespoon Chopped Fresh Italian Parsley
Nutrition value
184
calories per serving
9 g Fat13 g Protein10 g Carbs2 g FiberOther
Current Totals
9 g Fat
13 g Protein
10 g Carbs
2 g Fiber
MacroNutrients
Carbs
10 g
Protein
13 g
Fiber
2 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
191 mg
Iron
3 mg
Vitamin A
15 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
21 mcg
Vitamin B12
0 mcg
Vitamin C
13 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
26 mg
Manganese
1 mg
Phosphorus
174 mg
Selenium
12 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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