This keto risotto recipe is a healthy risotto made from cauliflower rice and mushrooms
- 2 bags frozen cauliflower rice
- 10 oz sliced mushrooms
- ½ cup diced white onion
- ½ cup frozen peas
- 2 tbsp cream cheese
- 1 tsp dried rosemary
- 1 tbsp olive oil
- salt and pepper to taste
- ½ cup grated parmesan cheese
In large pan over medium heat, saute ½ cup diced white onion with 8 oz of sliced white mushroom for 5-6 minutes with ¼ tsp salt and olive oil.
Stir in 2 bags of frozen cauliflower rice with ½ cup frozen peas and allow to cook through (about 6 minutes.)
Stir in 2 tbsp of cream cheese and 1 tsp dried rosemary.
Top with ½ cup shredded parmesan cheese, salt, and pepper.