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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
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Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course
Main Course
Cuisine
American, Italian
Servings
2
servings
Calories
395
kcal
Ingredients
1x
2x
3x
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:
1
serving
Calories:
395
kcal
Carbohydrates:
23
g
Protein:
8
g
Fat:
33
g
Saturated Fat:
25
g
Cholesterol:
30
mg
Sodium:
177
mg
Potassium:
1132
mg
Fiber:
7
g
Sugar:
7
g
Vitamin A:
1560
IU
Vitamin C:
112
mg
Calcium:
82
mg
Iron:
3.5
mg
Keyword
cauliflower rice risotto, creamy cauliflower rice, low carb risotto
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