A Keto Bar like no other! Get 30% off your first mix box today. Click here to claim your offer.

Offer ends in days hrs min sec

Mushrooms Cauliflower Rice ‘Risotto’

Star Rating

Click on stars to rate

Rated 5 stars by 1 users

Category

Keto Dinner

Servings

2

Prep Time

15 minutes

Cook Time

25 minutes

Ingredients

  • ½ cauliflower head, broken into florets

  • 1 tablespoon oil

  • 3-4 sticks celery, roughly sliced

  • 100g mushrooms of choice, sliced

  • 1 teaspoon garlic granules

  • 1 teaspoon mixed herbs

  • Salt and black pepper

  • 150ml cashew cream

  • Squeeze of lemon juice

  • 3 tablespoons chopped parsley

Directions

  1. First blend the cauliflower florets in a food processor until it’s blitzed down into ‘rice’.

  2. Heat the oil in a large non-stick pan and add the cauli rice and cook for 5 minutes.

  3. Add the celery, mushrooms, garlic, herbs and seasoning and continue cooking for 10 more minutes.

  4. Pour in the cashew cream (and 50ml water), squeeze in the lemon juice and stir in the chopped parsley. Simmer for 5-10 more minutes until softened and creamy. Dish out and enjoy.

This vegan and keto friendly risotto is a perfect combination of creamy and crunch. The rich cashew cream gives smooth and lovely flavours whilst the fresh celery gives us a bit of crunch.

Not to forget those mushrooms which is what makes a great risotto in our opinion. My favourite mushrooms to use in a risotto are baby bella brown mushrooms and cremini. But you can use whichever you like, or a como of several different ones!

All together we are looking at some lovely textures and flavours and I can't wait for you to try it!

Ingredients:

  • ½ cauliflower head, broken into florets
  • 1 tablespoon oil
  • 3-4 sticks celery, roughly sliced
  • 100g mushrooms of choice, sliced
  • 1 teaspoon garlic granules
  • 1 teaspoon mixed herbs
  • Salt and black pepper
  • 150ml cashew cream
  • Squeeze of lemon juice
  • 3 tablespoons chopped parsley

Make it!

  1. First blend the cauliflower florets in a food processor until it’s blitzed down into ‘rice’.
  2. Heat the oil in a large non-stick pan and add the cauli rice and cook for 5 minutes.
  3. Add the celery, mushrooms, garlic, herbs and seasoning and continue cooking for 10 more minutes.
  4. Pour in the cashew cream (and 50ml water), squeeze in the lemon juice and stir in the chopped parsley. Simmer for 5-10 more minutes until softened and creamy. Dish out and enjoy.

vegan keto bars

The KetoKeto Box Combo

Our bars are made to help curb cravings and keep you fuller for longer. With only 3g of net carbs per bar, they’re the perfect Keto snack for anytime during the day.

Save more when you buy more, by taking advantage of our Box Combo deal. Pick your favourite flavours or try a new flavour for a change.

Shop Now