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Low carb Risotto with cauliflower rice

Low carb Risotto with cauliflower rice

The winner of the second edition of Masterchef Brasil, Izabel Alvares, has prepared an excellent recipe for those who love Italian food but look for lighter options. The recipe can also be included in the low carb menu. Check:

Homemade vegetable stock

  • 1 chopped celery
  • 1 onion cut into four
  • 1 carrot cut into slices
  • 1 bunch fresh parsley (only the stems, use the leaves in the risotto)
  • 1 piece of bacon
  • Some sprigs of fresh thyme, bay leaf and rosemary

Risotto

  • 1 medium cauliflower
  • 2 cups vegetable stock broth
  • 1 clove garlic without whole peeled
  • 1 clove garlic, shredded
  • 1 tablespoon butter
  • 100g chopped bacon
  • ½ chopped onion
  • 2 tablespoons dry white wine
  • 150g fresh mushrooms
  • 50g fresh sour cream
  • ½ cup grated parmesan cheese
  • 1 bunch fresh parsley, finely chopped (only the leaves, use the stalk in the broth)
  • salt and pepper -reine to taste

How to prepare

Start with the broth. Put all the ingredients in a large saucepan and cover with 3 liters of filtered water. Bring to a boil over high heat, then reduce to low heat and cook until 1/3 of the liquid is reduced, and it's ready.

Grate the raw cauliflower in the processor. Transfer to a deep, heated skillet, bring broth almost topping and a clove of garlic. Boil for 5 minutes, stirring constantly, until cooked and dry the liquid. Remove the garlic. Reserve

In another pan, put the butter, chopped bacon, chopped onion, chopped garlic and make a beautiful stew. When all is brown, add the wine and let it dry well. Then add the mushrooms and sauté quickly so the mushroom does not overcook.

Add the precooked cauliflower rice, the cream of fresh milk and parmesan. Shake well. Add the salt (usually not necessary, because of the parmesan and the bacon) and finish with pepper, finely chopped parsley and a little parmesan if necessary.


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