Risotto

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

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.

Comments: You could add slivered almonds to this dish.

Go to Low Carb Recipes »