Mushroom Risotto
This creamy mushroom risotto recipe is easier than you can imagine, full of flavor with less stirring and low carb and keto compliant. A dairy-free creamy concoction for the ultimate side dish
The “Rice”
Heart of palm is newer to mainstream low-carb pasta alternatives but very versatile and excellent to blend with a variety of flavors.
Young palm trees are harvested and debarked to give us heart of palm. Typically used in salads, they have a slight crunchy texture. This zero-carb vegetable is high in Potassium(37%DV), Copper(70% DV), and Zinc(40%DV) which makes it perfect for a healthy keto diet.
To create your own rice, rinse heart of palm stalks well, pat dry, and add to food processor to pulse until it resembles rice.
Risotto
Risotto is normally a dish originating from Northern Italy but there are many variations, such as this recipe done by using Hearts of Palm rice.
Slow-cooking rice in a broth, creates the risotto, by using a low carb rice option, cooking time is greatly reduced while getting a similar result that is just short of addicting in flavor.
I’m serious, I wanted to lick the plate clean but just knew my husband would quietly judge me. While there are versions of risotto that use dairy to create the creamy texture and rich flavors, being dairy-free does not mean we miss out.
This risotto pairs well with steak, chicken, or pork. You can try my Asparagus Risotto that goes well with Salmon.
To reheat your risotto, do so at medium heat by adding a few tablespoons of broth to bring out the flavors again.
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Mushroom Risotto
Equipment
- Skillet
- Collander
- Spoon
- Measuring Cup
- Cutting board and knife
Ingredients
- 2 Cup Hearts of Palm Rice Rice 1 container of Hearts of Palm in food processor or purchase already in rice form
- 1½ – 2 Cup Vegetable Broth
- ¼ Cup Coconut Cream Canned, coconut water drained
- 16 ounces Baby Bella Mushrooms can also create a blend of mushroom varieties
- ¼ Cup Onion, minced
- 2 Clove Garlic minced
- ¼ Cup Daiya Chive and Onion Cream Cheese Dairy and soy free cream cheese. Can use any form of dairy free cream cheese. OR, can add chives with 2 tablespoons of additional coconut cream.
- ¼ Cup Italian Parsley, chopped
- 1 Salt and Pepper to taste
Instructions
- Rinse hearts of palm rice per package instructions, if ricing your own, rinse hearts of palm prior to pulsing in food processor until size of rice.
- Heat oil in a skillet
- Add onions and garlic, allow to saute for 2 mintues
- Add rice and 1½ cups of vegetable broth and simmer over medium-high heat for 10 minutes
- Stir in coconut cream and dairy-free cream cheese or, if not using Dairy, add chive and additional coconut cream. Make certain cream melts and blends with broth. If too thick, add additional broth, ¼ cup at a time.
- Mix in sliced mushrooms and continue to simmer an additonal 10 minutes
- Season with salt and pepper, add parsley and cook an additional 5 minutes. If risotto is still very runny, you can sprinkle with a teaspoon of beef collagen or xanthum gum to thicken. If risotto is too thick, add additional vegetable broth 1 tablespoon at a time until you reach a creamy pasta consistency.
- Allow to stand for 5 minutes before serving. Pairs well with steak or chicken.
Notes
