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Mushroom "Risotto"

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I would say one of the most common meals my boyfriend orders at a restaurant is Risotto, any kind, mushroom risotto, seafood risotto, if there's risotto on the menu he is getting it! I on the other hand do not like risotto, I HATE the texture, come on, it tastes feels like baby oatmeal. But being the amazing girlfriend I am ;) I decided to try and make a healthy version for him...and it was amazing! I loved it, he loved it, it was great! I stuck with a safe option for the first time and made mushroom risotto, but I think we will be trying other types pretty soon. The recipe is below, let me know if you try it or make any variations.

Ingredients: (serves 2-4, we didn't have any other side dish so we ate it all but if you added a salad you could serve more people)

Riced Cauliflower (I used Trader Joe's frozen Cauliflower Rice but you could chop a head of cauliflower in the food processor)

1 c. Chicken Stock

1/4 c. Shredded Parmesan

1/4 c. Shredded Mozzarella

2 c. Sliced Mushrooms

1/4 c. Finely chopped Onion

1 tbls Minced Garlic

1 tbls Oil

Salt and Pepper to taste

Directions:

Sauté olive oil and garlic for 2 minutes over medium heat until garlic is fragrant. Add the mushrooms and brown, set aside. Next add the cauliflower rice and chicken stock, cover and cook for 5-7 minutes (you want the rice cooked, but not mushy). Remove the lid and add the cheeses, mushrooms, and salt and pepper. Cook until the cheeses are melted and serve immediately.