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
1/2 tablespoon Olive Oil, Divided
1/4 pound Mixed mushrooms, trimmed and chopped
0.13 teaspoon Salt
1/4 Small head cauliflower, cut into florets
1/4 Large Shallot, Minced
1/2 Cloves Garlic, Minced
1/4 teaspoon Fresh thyme leaves
0.13 teaspoon Ground pepper
0.06 cup Dry white wine
0.13 cup Low sodium chicken broth or vegetable broth, at room temperature
1/4 tablespoon Unsalted butter
0.13 cup Grated Parmesan Cheese
1/4 tablespoon Chopped Fresh Italian Parsley
Nutrition value
184
calories per serving
9 g Fat13 g Protein10 g Carbs2 g FiberOther
Current Totals
Fat
9g
Protein
13g
Carbs
10g
Fiber
2g
MacroNutrients
Carbs
10g
Protein
13g
Fiber
2g
Fats
Fat
9g
Vitamins & Minerals
Calcium
191mg
Iron
3mg
Vitamin A
15mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
1mg
Vitamin B6
< 1mg
Vitamin B9
21mcg
Vitamin B12
< 1mcg
Vitamin C
13mg
Vitamin E
1mg
Copper
< 1mcg
Magnesium
26mg
Manganese
1mg
Phosphorus
174mg
Selenium
12mcg
Zinc
< 1mg
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