3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Mushroom "Cauliflower Rice" Risotto - Low Carb


Print:
4

Ingredients

6 portion(s)

Mushroom "Cauliflower Rice" Risotto - Low Carb

  • 75 g Parmesan cheese
  • 4 cloves garlic
  • 55 g onion
  • 1 shallot
  • 30 g Butter, divided
  • 30 g oil
  • 250 g sliced mushrooms
  • 300-400 g chicken stock, Divided
  • 650 g Cauliflower Florettes
  • 250 g cream
  • 2 tbsp parsley, Chopped
  • sea salt
  • pepper
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    This is a wonderful low carb version of risotto and tastes just like the real thing.
  1. Put parmesan cheese in bowl, 8 seconds/speed 8 to grate. Set aside.  

     

    Put cauliflower in bowl and chop 5 seconds/Counter-clockwise operation/speed 5.  Set aside.  Clean and dry mixing bowl.

     

    Put onions, garlic and shallots in Closed lid 5 seconds/speed 6.  Scrape down Closed lid sides.  Add 15 g of butter and oil.  Sautee 5 minutes/varoma/Counter-clockwise operation/speed 2/MC off.  Scrape down Closed lid sides.

     

    Add mushrooms and 200 g chicken stock.  Cook for 5 minutes/varoma/Counter-clockwise operation/speed 2/MC off.

     

    Add caulilflower rice and the other 100-200 g of chicken stock (you will need to add according to your desired consistency).  Cook for 9 minutes/varoma/Counter-clockwise operation/speed 2/MC off.

     

    Add cream, grated parmesan, parslety, the rest of the butter and salt and pepper to taste.  Cook for 3 minutes/varoma/Counter-clockwise operation/speed 2/MC off.

     

    Transfer to thermoserver and let sit 5 minutes.

     

10

Accessories you need

11

Tip

Use whatever mushrooms you have on hand.  You can mix several varities of mushrooms if desired.

 

You can also stir the parmesan in after you transfer the risotto to the thermoserver.  This will save you clean up of the Closed lid


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • Smelt beautiful but TOO runny

    Submitted by gemma.g on 12. June 2017 - 18:30.

    Smelt beautiful but TOO runny tmrc_emoticons.(

    Login or register to post comments
  • OMG soooooo good I made half

    Submitted by KimPiercy on 12. October 2016 - 11:17.

    OMG soooooo good I made half batch and as I'm a new thermie owner it was a little soupy due to me changing times etc for half batch, however tasted amazing I would make full amount next time and freeze for lunches xx. Thank you for great low carb recipe X

    Login or register to post comments
  • Liquid stock NOT the thermos

    Submitted by Blat52 on 17. September 2016 - 18:14.

    Liquid stock NOT the thermos stock paste LOL

    Login or register to post comments
  • Tasty! Only used 300g stock &

    Submitted by Senihisa on 24. February 2016 - 00:00.

    Tasty! Only used 300g stock & it worked perfect. Will make again for sure

    Login or register to post comments
  • Next time use less stock

    Submitted by Christina Millsteed on 13. January 2016 - 13:35.

    Next time use less stock

    Login or register to post comments
  • I made half and it tasted

    Submitted by Gordy00 on 16. May 2015 - 14:31.

    I made half and it tasted lovely. I also used veggie stock and added water, then added spinach in the thermoserver before pouring risotto. Will definitely make again! Thanks for sharing

    Login or register to post comments
  • Really yummy! Made a half

    Submitted by Mouse99 on 6. May 2015 - 21:25.

    Really yummy! Made a half batch & reduced the liquid as suggested. Added spinach & it was absolutely delicious. Thanks for a great alternative to arborio risottos! 

    Login or register to post comments
  • Lovely flavour. I should have

    Submitted by Sid3 on 5. March 2015 - 23:22.

    Lovely flavour. I should have read the comments first as mine was a bit watery too. With a little less liquid next time I'm sure it will be perfect tmrc_emoticons.)

    Login or register to post comments
  • this recipe inspired me to

    Submitted by katymg99 on 11. February 2015 - 16:29.

    this recipe inspired me to have a play around with something similar - I added peas and cottage cheese as didn't have Parmesan and it turned out delicious so thanks for sharing

    Login or register to post comments
  • This was really good, I

    Submitted by Sam74 on 10. February 2015 - 20:56.

    This was really good, I didn't have shallot so used 2 spring onions, only 40g cheese as dieting & no cream.  Added 1 Tbs of veggie stock & 100g of water that's it, so was thick & rissoto like tmrc_emoticons.-)

    Login or register to post comments
  • Yum mo! I adapted this to be

    Submitted by Jackieattard on 28. January 2015 - 00:51.

    Yum mo! I adapted this to be vegan by just adding more (vegie) stock and omitting the cheese and cream. So easy.  Loved it!

    Login or register to post comments
  • Delicious! Had to add

    Submitted by Babblingapril on 4. November 2014 - 10:51.

    Delicious! Had to add cornflower as mine had the consistency of soup, so next time will use stock with 300-350 mls of water. Absolutely lovely!

    Login or register to post comments
  • Made this yesterday, one of

    Submitted by irenav93 on 26. August 2014 - 13:59.

    Made this yesterday, one of the easiest and tastiest meals i've made in the thermomix so far! Didn't use the butter, use half of the parmesan and half of the cream also added spinach at the very end. Turned out DELICIOUS! As others have suggested would probably turned the speed down when adding the mushrooms and would even add zucchinis next time. Definitely going to make again. Thanks for sharing!

    Login or register to post comments
  • The flavour is good, I added

    Submitted by Jojoamethyst on 21. August 2014 - 21:16.

    The flavour is good, I added prawns in the last 3 minutes as suggested. However very soupy. Nothing like the picture at all. Even a different colour!

    Login or register to post comments
  • I made half a batch...was

    Submitted by Adelle Cimo on 20. August 2014 - 21:13.

    I made half a batch...was very tasty but was still quite runny. Next time wont process cauli as long. Also only cooked on slow speed as I found it was dicing mushy too much on Sp2 rev.  Added a big handful of baby spinach during the 5 min resting to bulk it up. Yum. Definitely will make again. 

    Adelle tmrc_emoticons.-)

    Login or register to post comments
  • This was a nice meal, as

    Submitted by stickstitchmix on 20. August 2014 - 20:58.

    This was a nice meal, as Cauliflower Carbonara ( we added bacon),  but I wouldnt say it dealt with my mushroom risotto needs ... but it did satisfy needs arising from a cold winter's night well tmrc_emoticons.)  . Mine was a lot soupier than the photo here. Would have been nice with prawns too actually. Was that a non-thermomix version in the photo ...have seen it elsewhere? I might try and reduce spd ir time when doing the rice to make bigger grains. Thanks - tummies full and happy tonight.

    Login or register to post comments
  • Was planning on making a non

    Submitted by Cvasu on 20. August 2014 - 19:44.

    Was planning on making a non thermo cauliflower rice tonight But then I stumbled across this and I'm SO GLAD I DID!!! So tasty! Husband and 1 and a half year old LOVED IT!!!! Seriously going to be a regular meal in our house!!!!

    Login or register to post comments
  • Perfect vegetarian Low carb

    Submitted by M.Chandra on 20. August 2014 - 17:52.

    Perfect vegetarian Low carb dish. Am definitely making it on Friday which is my vegetarian Day tmrc_emoticons.) tmrc_emoticons.)

    Login or register to post comments