Disclaimer: I'm not a food photographer and my dishes NEVER look as good as the photos on the websites where I find these recipe gems. So please keep an open mind with my food pics and trust me, this was delicious.
One of my hubby's favorite Italian dishes is Mushroom Risotto. I decided to scour the inter webs for a healthier version using riced cauliflower. I've used riced cauliflower to make pizza crusts, fried "rice" dishes, "bread" sticks and as a pasta substitute. I makes a nice risotto. You can rice cauliflower by cutting up a head of it and placing the florets in a food processor or by hand grating it. Trader Joe's was the first store (that I'm aware of) to sell frozen riced cauliflower. Now you can find it in your local grocery store. You can even find it fresh in the produce section. I'm all about the shortcut, so I bought a bag of fresh riced cauliflower for this recipe.
My search led me to a recipe on this site:http://peaceloveandlowcarb.com/mushroom-risotto-with-cauliflower-rice/ I modified this recipe even further to bring down the fat and calories. I used the olive oil and not the butter and I I used half and half instead of heavy cream. The shallots, red onion and garlic blended nicely together and was not overbearing. I bought some fresh baby bells which give this dish a nice, rich flavor.
Comfort food found and no guilt = happy me and happy hubby = win-win. Enjoy and buon appetito!
