Butternut Squash Cauliflower Risotto
Risotto is high in carbs, so if you are Low Carb or even Keto, it may be something you miss out on. Instead, get all the flavor of a rich Butternut Risotto without the carbs by substituting Cauliflower Rice!
Ingredients
250 grams butternut squash, peeled and diced
5 grams butter or ghee
8 grams bouillon
25 grams diced onion
6 grams minced garlic
50 grams light canned coconut milk
400 grams raw riced cauliflower
Instructions
Bake diced butternut squash for 20 minutes at 400° lightly sprayed with oil to prevent sticking. Mash when done.
Sauté onion, garlic, ghee or butter and bouillon until onion is soft.
Add mashed butternut squash and 50g light canned coconut milk.
Add fresh or frozen riced cauliflower.
Sauté until cauliflower is soft and cooked.
Notes
Makes 2 servings
Per Serving
Protein 5.2 grams
Total Carbs 27.1 grams
Net Carbs 20.4 grams
Fat 4.6 grams
Nutrition
- Serving Size: 2
- Fat: 4.6
- Carbohydrates: 27.1
- Protein: 5.2