Mushroom & Italian Sausage Cauliflower Risotto
A low carb option to the classic Italian dish
- 2 tbsp Grapeseed Oil
- 1 tbsp Butter
- 1/2 Diced Onion
- 4-5 Sliced Portabella Mushrooms
- 1 Italian Sausage Chopped
- 1 clove Garlic
- 1/2 head Cauliflower Riced
- 1/3 cup Chicken Stock (Or Broth)
- 2 tbsp Heavy Whipping Cream
- 1/3 cup Parmesan Cheese Grated or Shredded
- Dried Parsley
- Salt & Pepper
- Garlic Powder
- Cayenne Pepper
Heat skillet on med/high heat
Add oil to pan until evenly warm
Add mushrooms. Pan fry until slightly golden brown
Add onions & sausage (if more oil/butter needs to be added then feel free to do so)
Cook until onions are translucent and sausage is cooked. Add garlic and cook a min.
Turn heat down a tad and add cauliflower rice.
Mix cauliflower rice, mushrooms, onions and sausage together. Cook for about 3-5 mins until Cauliflower starts to get soft.
Add a sprinkle of chicken stock and stir. The let sit as it continues to cook. Try to avoid adding to much stock or stirring frequently or it will turn to mush.
Add a little more stock as needed.
Once the stock is evaporated add heavy whipping cream and parmesan. Let parmesan melt and then stir.
Now is a good time to season with salt, pepper, garlic powder, thyme and cayenne pepper.
Continue to cook for a little bit more and fluff with a fork.
Plate & Enjoy!