If you miss having a good hearty risotto while on your low carb diet, then this is a perfect alternative. This Mushroom Risotto is so filling and will definitely satisfy your craving!
Ingredients
2 pkg. (7 ounces) Miracle Rice or Shirataki Rice
5 tablespoons Butter
1 tablespoon olive oil
8 oz. pkg. Baby Bella Mushrooms (sliced)
2 Scallions chopped
1/2 cup Chicken Broth or Vegetable Broth
2 tablespoons Heavy Whipping Cream or Almond Milk
Salt and Pepper to taste
1/4 cup grated Parmesan Cheese (the real stuff) (or Plant Based if you are vegan)
Instructions
Prepare the Miracle Rice as instructed on the package, then set aside (rinse, boil, dry pan roast).
In a large skillet sauté' on medium heat, the mushrooms in the olive oil, 2 tablespoon of the butter, salt and pepper, until browned, then add the scallion and sauté for 1 minute more.
Add to the pan the miracle rice, remaining butter, chicken broth and heavy whipping cream, stir then simmer on low heat for about 5-10 minutes. Allowing the liquid to absorb a bit into the miracle rice. Turn off the heat and fold in the grated parmesan cheese and serve.
Calories 198, Fat 18 g, Carbs 3.4 g, Fiber 0.7 g, Protein 4.5 g, Net Carbs 2.7 g
(per 1/2 cup serving)
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