Mushroom & Italian Sausage Cauliflower Risotto
A low carb option to the classic Italian dish
Ingredients
- 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
- Thyme
- Cayenne Pepper
Instructions
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Heat skillet on med/high heat
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Add oil to pan until evenly warm
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Add mushrooms. Pan fry until slightly golden brown
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Add onions & sausage (if more oil/butter needs to be added then feel free to do so)
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Cook until onions are translucent and sausage is cooked. Add garlic and cook a min.
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Turn heat down a tad and add cauliflower rice.
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Mix cauliflower rice, mushrooms, onions and sausage together. Cook for about 3-5 mins until Cauliflower starts to get soft.
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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.
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Add a little more stock as needed.
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Once the stock is evaporated add heavy whipping cream and parmesan. Let parmesan melt and then stir.
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Now is a good time to season with salt, pepper, garlic powder, thyme and cayenne pepper.
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Continue to cook for a little bit more and fluff with a fork.
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Plate & Enjoy!
