So, one of the things I miss most in this Diabetic Adventure is risotto. Once upon a time it was on high rotation in the BC House, but sadly these days it has lost favour, as it sends my BSA through the roof. I miss it very much but know that our love must be unrequited. Regular readers know that I try and eat low carb when I can, not because I don't love carbs (oh my gosh I really do!) but because I have diabetes type 2, and carbohydrates, especially high GI carbs from bread, rice and pasta are the best way to lose control of your blood sugar. Which is bad, yo! So I have embraced the magical cauliflower and many Paleo style recipes as a substitute. And gosh, I am loving it. I was super happy that this idea worked out, and although it is certainly not low fat, it's definitely low carb; and I will be cooking it again.
Low Carb Mushroom Risotto
Ingredients
- half a head of cauliflower, pulsed in a food processor until it resembles rice.
- about 2 cups of mushrooms, peeled and sliced
- 60g butter
- salt and white pepper, to taste.
- half a cup of cream
- nice parmesan cheese
Method
- In a saucepan, saute the mushrooms in butter until soft. Don't add any other liquid.
- add the cauliflower all at once, and stir for about 5 minutes until the cauliflower is soft and not mushy. You want all the liquid to evaporate out, so keep stirring over highish heat until this happens.
- Stir through the salt and pepper and the cream.
- Plate into a serving dish, and top with the parmesan, and maybe some parsley or spring onions.
The cream is needed to replace the natural creaminess of risotto made with rice, which I think is the part that is so ruinous to my blood sugar! This 'risotto' needs to be eaten immediately, and although you can reheat it it won't be as nice. I ate the leftovers the next day on a bed of fresh spinach and topped with a fried egg and more parmesan, and it was very nice, but not perfect. As far as low carb options though, it was pretty spectacular!
