Cheesy Low-Carb Risotto


Step 1Make the cauliflower rice by following this recipe. Do not cook the cauli-rice.
For best results, use the grating blade or the S blade of your food processor to create rice-like shapes.

Step 2Grease a large pan with ghee or butter. Once hot, add the finely chopped onion and cook over a medium heat until lightly browned.

Step 3Add the cauli-rice and mix well.

Step 4Cook for just a few minutes and pour in the chicken stock (or vegetable stock). Cook for another 5 minutes or until the cauli-rice is crisp-tender. Meanwhile, grate the cheddar and parmesan cheese.

Step 5Add the mustard, stir and take off the heat.

Step 6Add the grated cheese and mix well. Keep some parmesan cheese for garnish. Add the freshly chopped chives and also keep some for garnish. Season with salt to taste if needed.

Step 7Place the "risotto" into serving bowls and top with the remaining parmesan cheese and chives. Serve immediately or store in the fridge for up to 4 days.