Cauliflower Risotto ai Funghi e Parmigiano
Cauliflower Risotto with Mushroom and Parmesan
Yes, keto as served. About 10g net carbs per serving, on the higher side for Italian food, so watch the portion.
What it is
A creamy and decadent 'risotto' made with finely riced cauliflower florets instead of traditional rice, slowly cooked with sautéed mushrooms, garlic, vegetable broth, and enriched with butter, heavy cream, and generous amounts of Parmesan cheese.
Key ingredients
Cauliflower, mixed mushrooms (e.g., cremini, porcini), garlic, onion (small amount), vegetable broth, heavy cream, unsalted butter, Parmesan cheese, olive oil, fresh parsley, salt, black pepper.
Optional tweaks
Ensure only cauliflower is used as the base, not rice. Confirm no flour or starch is used for thickening. Ask for extra butter and cream.
Say this to the waiter (Italian)
Per il Cauliflower Risotto ai Funghi e Parmigiano, si prega di usare solo cavolfiore, non riso. Nessuna farina/amido. Vorrei burro e panna extra.
For the Cauliflower Risotto ai Funghi e Parmigiano, please ensure only cauliflower is used, not rice. No flour/starch. Extra butter and cream.
Watch out for
The primary risk is actual rice being used instead of cauliflower. Also, check for hidden sugars in broths or excessive onion/carrot in the soffritto.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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