Low Carb Mushroom ‘Risotto’ with Cauli Rice

Method

1. 1 This recipe comes together quickly so it’s good to have everything prepared before you start.
2. 2 Chop the Chestnut Mushrooms into small pieces and the Portobello Mushrooms into larger slices - and mince the Garlic.
3. 3 Set a large, non-stick skillet over medium heat and let the Butter melt.
4. 4 Sauté the Mushrooms, Rosemary and Garlic together, until the Garlic has turned golden.
5. 5 Add the White Wine and Vegetable Stock allowing it to simmer gently as you stir-in the Butter and Parmesan:
6. 6 When the sauce has thickened, reduce the heat, add the Cauliflower Rice.Toss it gently so it is coated in the sauce.
7. 7 Season with Salt and Pepper to taste
8. 8 Serve with additional Rosemary and grated Parmesan
9. 9 Enjoy!!