Risotto

By á-174942

Ingredients

• 1 head cauliflower
• 2 tablespoons olive oil
• 1/2 onion minced
• 1 teaspoon minced garlic
• 1 teaspoon ThickenThin not/Starch thickener
• 1/2 cup chicken broth
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

Shred cauliflower into short pieces. If using a food processor, first cut into half-inch slices and then shred to get short rice-like shreds.

Heat oil in heavy bottom skillet. Add onion and garlic, saute until tender approximately 3 minutes. Add cauliflower and remaining ingredients. Stir fry over medium heat until tender.

Remove from heat or place in casserole dish. Stir in grated Parmesan cheese (preferably the real thing, and/or fresh minced herbs to taste, or season like your favorite risotto recipe.

This recipe yields 6 servings; 3 carb grams per serving.