Mushroom-Cauliflower Risotto Recipe
Recipe By EatingWell
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.
4.4
11 Rating -
Rate
Non Vegdiet
2hr total
2hr total
plan
Bookmark
ingredients serves
serves4
Add to Shopping ListIngredients for Mushroom-Cauliflower Risotto Recipe
- 2 tablespoon Olive Oil, Divided
- 1 pound Mixed mushrooms, trimmed and chopped
- 1/2 teaspoon Salt
- 1 Small head cauliflower, cut into florets
- 1 Large Shallot, Minced
- 2 Cloves Garlic, Minced
- 1 teaspoon Fresh thyme leaves
- 1/2 teaspoon Ground pepper
- 1/4 cup Dry white wine
- 1/2 cup Low sodium chicken broth or vegetable broth, at room temperature
- 1 tablespoon Unsalted butter
- 1/2 cup Grated Parmesan Cheese
- 1 tablespoon Chopped Fresh Italian Parsley
Nutrition
value
value
184
calories per serving
9 g Fat13 g Protein10 g Carbs2 g FiberOther
Current Totals
- Fat9g
- Protein13g
- Carbs10g
- Fiber2g
MacroNutrients
- Carbs10g
- Protein13g
- Fiber2g
Fats
- Fat9g
Vitamins & Minerals
- Calcium191mg
- Iron3mg
- Vitamin A15mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B921mcg
- Vitamin B12< 1mcg
- Vitamin C13mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium26mg
- Manganese1mg
- Phosphorus174mg
- Selenium12mcg
- 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
Recipe By EatingWell