Goat Cheese and Mushroom Cauliflower Risotto

Yes, it’s 100% possible to make creamy, rich, delicious ‘risotto’ that’s low-carb AND suitable for those who are sensitive to cow’s milk dairy.

How?? Well, there are 2 main ingredients that make it happen. The first is pretty obvious - cauliflower rice. These days cauliflower can replace pretty much everything. 😆

The second ingredient isn’t so obvious. But, it’s definitely the star of this dish…and that is Goat Milk Kefir! It gives this dish a super creamy consistency and subtly tart flavor, different than anything you’ve ever had before. Try it out and thank me later! 😎

Prep Time:
15 mins
 Cook Time:
25 mins 
Total Time
40 mins

Makes 4 Servings

Ingredients

  • 1 tablespoon olive oil or butter
  • 1 cup (170g) chopped onion
  • 4 garlic cloves, minced
  • 2 teaspoons dried basil
  • 2 teaspoons dried parsley
  • ⅛ teaspoon cayenne pepper (optional)
  • 3 cups (~8 ounces) chopped baby bella mushrooms
  • 3 cups cauliflower rice, fresh or frozen
  • ½ cup (~4 fl oz.) Redwood Hill Farm Plain Cultured Goat Milk Kefir
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 ounces crumbled goat cheese
  • chopped fresh parsley (optional)

Instructions

  1. In a large pan, melt oil or butter over medium heat.
  2. Add onion, garlic, basil, and parsley. Sauté for 2 minutes.
  3. Add mushrooms and cook for 5 minutes or until mushrooms begin to soften.
  4. Add cauliflower, goat milk kefir, salt, and pepper. Cook for 15-20 minutes, stirring occasionally until the cauliflower and mushrooms have absorbed most of the liquid and mixture is creamy.
  5. Taste and adjust salt/spices to your liking. Sprinkle with goat cheese and chopped parsley. Enjoy!

Nutrition Per Serving (~ ¾ cup or 160 grams) Calories: 151; Total Fat: 7g; Protein: 9g; Total Carbs: 13g; Fiber: 5g; Net Carbs: 8g

 
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