Health News
If you want to watch me make a healthy "risotto" on KARE 11 TV show, click HERE.
1/2 cup chicken broth, divided
3 TBS coconut oil or butter, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
4 1/2 cups Cauliflower, "riced"
Celtic sea salt to taste
freshly ground black pepper to taste
3 TBS finely chopped chives
4 TBS butter
1/3 cup freshly grated Parmesan cheese
Place cauliflower flowerettes in a food processor and pulse until small pieces of "rice" (or use a cheese grater). In a saucepan, warm the broth over low heat.
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon oil to skillet, and stir in the shallots. Cook 1 minute. Add cauliflower rice, stirring to coat with oil, about 2 minutes. Add 1/2 cup broth to the "rice," and stir until the broth is absorbed. Stirring, until the liquid is absorbed, about 5 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. Makes 4 servings.
NUTRITIONAL COMPARISON:
Traditional Risotto = 438 calories, 56.9 carbs, 2.7g fiber, 11.9 protein, 17.1g fat
"Healthified" Risotto = 264 calories, 13.5 carbs, 5.1g fiber, 11.9 protein, 17.1g fat
CLICK HERE TO FIND THE FOOD PROCESSOR I USE TO MAKE CAULIFLOWER RICE
- Asparagus Risotto With A Poached Egg
1 pound asparagus (trimmed) 1 TBS butter 1/2 onion (diced) 1 clove garlic (chopped) 4 cups "cauliflower rice" 1/2 cup chicken broth (or veggie broth) 1/2 cup Parmesan cheese(freshly grated) 1 TBS butter Celtic sea salt & pepper to taste 1 splash...
- "risotto" With Brie And Almonds
1/4 cup veggie/chicken broth 3 thyme sprigs, plus 1 tsp leaves 3 TBS coconut oil or butter 1 head cauliflower (about 6 cups) 5 ounce Brie, rind discarded, cut into small pieces 1/3 cup sliced almonds, toasted "RICE": Place the cauliflower heads into...
- Chicken Wild "rice" Soup
I know the recipe sounds weird, instead of heavy cream, I used cream cheese. This added an amazing flavor without extra calories, 1 TBS of cream is 50 calories, 1 TBS of cream cheese is also 50 calories. Since you only need a small amount of cream cheese...
- Seafood Risotto
I love the TV show Hell's Kitchen. I always wanted to be a chef:) When they make the lobster mascarpone risotto, my mouth starts to water. So here is my healthier version. Enjoy! If you want to watch me make this on television, click HERE. "HEALTHIFIED"...
- Shrimp And Pine Nut Risotto
4 1/2 cups "riced" cauliflower 2 TBS coconut oil or butter 1 small onion, diced 2 TBS white wine (optional...I didn't use) 1/2 cup chicken broth 1/4 cup butter 2 cloves garlic, minced 1 tsp chili powder 12 ounces medium shrimp, peeled and deveined,...
Health News
Gourmet Mushroom Risotto
If you want to watch me make a healthy "risotto" on KARE 11 TV show, click HERE.
1/2 cup chicken broth, divided
3 TBS coconut oil or butter, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
4 1/2 cups Cauliflower, "riced"
Celtic sea salt to taste
freshly ground black pepper to taste
3 TBS finely chopped chives
4 TBS butter
1/3 cup freshly grated Parmesan cheese
Place cauliflower flowerettes in a food processor and pulse until small pieces of "rice" (or use a cheese grater). In a saucepan, warm the broth over low heat.
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon oil to skillet, and stir in the shallots. Cook 1 minute. Add cauliflower rice, stirring to coat with oil, about 2 minutes. Add 1/2 cup broth to the "rice," and stir until the broth is absorbed. Stirring, until the liquid is absorbed, about 5 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. Makes 4 servings.
NUTRITIONAL COMPARISON:
Traditional Risotto = 438 calories, 56.9 carbs, 2.7g fiber, 11.9 protein, 17.1g fat
"Healthified" Risotto = 264 calories, 13.5 carbs, 5.1g fiber, 11.9 protein, 17.1g fat
CLICK HERE TO FIND THE FOOD PROCESSOR I USE TO MAKE CAULIFLOWER RICE
- Asparagus Risotto With A Poached Egg
1 pound asparagus (trimmed) 1 TBS butter 1/2 onion (diced) 1 clove garlic (chopped) 4 cups "cauliflower rice" 1/2 cup chicken broth (or veggie broth) 1/2 cup Parmesan cheese(freshly grated) 1 TBS butter Celtic sea salt & pepper to taste 1 splash...
- "risotto" With Brie And Almonds
1/4 cup veggie/chicken broth 3 thyme sprigs, plus 1 tsp leaves 3 TBS coconut oil or butter 1 head cauliflower (about 6 cups) 5 ounce Brie, rind discarded, cut into small pieces 1/3 cup sliced almonds, toasted "RICE": Place the cauliflower heads into...
- Chicken Wild "rice" Soup
I know the recipe sounds weird, instead of heavy cream, I used cream cheese. This added an amazing flavor without extra calories, 1 TBS of cream is 50 calories, 1 TBS of cream cheese is also 50 calories. Since you only need a small amount of cream cheese...
- Seafood Risotto
I love the TV show Hell's Kitchen. I always wanted to be a chef:) When they make the lobster mascarpone risotto, my mouth starts to water. So here is my healthier version. Enjoy! If you want to watch me make this on television, click HERE. "HEALTHIFIED"...
- Shrimp And Pine Nut Risotto
4 1/2 cups "riced" cauliflower 2 TBS coconut oil or butter 1 small onion, diced 2 TBS white wine (optional...I didn't use) 1/2 cup chicken broth 1/4 cup butter 2 cloves garlic, minced 1 tsp chili powder 12 ounces medium shrimp, peeled and deveined,...