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Harlan Kilstein’s Completely Keto Cream Of ”Risotto”




Harlan Kilstein’s Completely Keto Cream Of ”Risotto”

Course: Appetizer
Cuisine: American
Servings: 6
Calories: 195 kcal
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Ingredients

Ingredients:

  • 3 Cups cauliflower rice
  • 5 Tbs butter
  • 3 Tbs Pinot Grigio
  • 1/2 red onion chopped very small
  • 7 Asparagus spears cut into small pieces
  • 8 Mushrooms sliced
  • 2 Tsp Pink Himalayan Salt
  • 1/2 Cup heavy cream
  • 1/2 Tsp white pepper
  • 4 Scallions chopped very small

Instructions

  1. When ready to serve, garnish with spring of green and thin slices of parmesan

  2. Melt 3 Tbs butter in a large saute pan over medium heat
  3. Add chopped onion & 1 tsp salt and cook until soft
  4. Add cauliflower rice, thawed and drained
  5. Add Pinot Grigio and stir well
  6. Reduce heat to low
  7. In a separate large skillet melt 2 Tbs butter on medium-high heat
  8. Add asparagus, mushrooms and scallions
  9. Cook until just softened, 1-2 minutes
  10. Add 1 tsp salt
  11. Add cream to cauliflower mixture and cook until thickened
  12. Add pepper
  13. Serve in bowls
  14. Using a 1/4 cup, measuring cup fill with mushroom mixture and place on top of creamy cauliflower
  15. Garnish with spring of green and thin slices of parmesan




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