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Keto-Friendly Low Carb Mushroom Broccoli Risotto

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

Vegetarian mushroom risotto with broccoli

 1 Large Head of the Fresh Organic Broccoli
 1 ½ cups Arborio Rice
 2 cups Vegetable Stock
 9 oz Fresh Organic MushroomsYour Choice
 2 Garlic Cloves
 1 Shallot
 1 cup Heavy Whipping Cream
 ¾ cup White WinePlus a little more for the Chef!
 2 ½ oz Parmesan CheeseCoarsely Grated
 4 oz Salted Butter
 Salt and Pepper to Taste
 A Sprig of Fresh Thyme
1

Cook rice to directions and set aside.

2

Bring half of the veg-stock to a boil and put aside to cool.

3

Slice the mushrooms and stir-fry in butter until almost golden brown.

4

Chop broccoli into small pieces and add to mushrooms.

5

Add half of the wine and the rest of the veg-stock.

6

Leave uncovered and let simmer until the remaining liquid starts to boil down.

7

Slowly pour in the remaining wine and add the heavy cream. Simmer until broccoli is medium tender and the liquid has evaporated.

8

Remove from heat sprinkle in the parmesan cheese and the rice. Top the dish with the sprig of fresh thyme.

Nutrition Facts

Serving Size 4