Risotto is such a rich, decadent food. I mean, super creamy rice – what’s not to love? Well, I don’t love eating a giant bowl of rice. Don’t get me wrong, I eat white rice from time to time, especially if I’ve worked out that day. But a healthier option is definitely subbing cauliflower for the rice. And it actually tastes pretty amazing.

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Paleo Leek, Mushroom and Grape Tomato Risotto

 

Paleo-Leek-Mushroom-and-Grape-Tomato-Risotto

Leek Mushroom and Grape Tomato Risotto

Paleo Leek, Mushroom and Tomato Cauliflower Risotto

Dani
This is the perfect easy low-carb alternative to regular risotto! Loaded with healthy mushrooms, leeks and tomatoes and made extra creamy through the addition of coconut cream. 
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine American, Italian
Servings 2 servings
Calories 395 kcal

Ingredients
  

  • 4 cups cauliflower riced (using food processor or grater)
  • 4 large mushrooms sliced
  • 1 leek sliced
  • 3/4 cup grape tomatoes halved
  • 2 tbsp butter
  • 1/2 cup raw & grass-fed cream or coconut cream the thick part at the top
  • salt and pepper

Instructions
 

  • Melt the butter over medium to medium-high heat. Add the mushrooms and sauté. Add the leeks. Once the leeks have softened, add the tomatoes. 
  • Then add the cauliflower rice. Let it cook until tender but not mushy. Add the cream.

Notes

Button Mushrooms or Portobello work really well here. 

Nutrition

Serving: 1servingSodium: 177mgCalcium: 82mgVitamin C: 112mgVitamin A: 1560IUSugar: 7gFiber: 7gPotassium: 1132mgCholesterol: 30mgCalories: 395kcalSaturated Fat: 25gFat: 33gProtein: 8gCarbohydrates: 23gIron: 3.5mg
Keyword cauliflower rice risotto, creamy cauliflower rice, low carb risotto
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