Mock Mushroom Risotto
This dish is low carb, vegetarian (easily transitions to vegan with a couple substitutes) and delicious!
I personally like this more than real risotto now but I have been loving my low carb lifestyle. I also add a scoop of my unflavored protein powder to boost my protein intake (per Dr's orders).
#April2026
And yes, that fish in the background is low carb even though it looks breaded. It's an almond flour dredge.
Mock Mushroom Risotto
This dish is low carb, vegetarian (easily transitions to vegan with a couple substitutes) and delicious!
I personally like this more than real risotto now but I have been loving my low carb lifestyle. I also add a scoop of my unflavored protein powder to boost my protein intake (per Dr's orders).
#April2026
And yes, that fish in the background is low carb even though it looks breaded. It's an almond flour dredge.
Open in Cookpad AppSteps
- 1
Heat oil and butter in a medium deep sided saute pan over medium heat. When butter melts add mushrooms and saute until they begin to soften and exude their liquid, stirring often.
- 2
Add still frozen riced cauliflower and garlic to pan, stirring to combine with mushrooms. Continue cooking until cauliflower is heated through, stirring often. About 6-7 more minutes.
- 3
Add cream cheese, ranch mix, and Worcestershire sauce (and protein powder if using) to the pan. Continually stir to combine the ingredients until cream cheese is completely melted into the dish. Serve immediately and enjoy!
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