Cauliflower risottoScreen stays on
Weigh · step 1 of 5
Servings
Weigh
Olive oil
14 g
Put the bowl on the scale and press tare before each one.
Weigh
Cauliflower, raw
66 g
Weigh
Mushrooms, white, raw
20 g
Weigh
Onion, raw
14 g
Weigh
Ham, sliced
38 g
Weigh
Parmesan, hard (freshly grated)
10 g
Weigh
Whipping cream, 35%
43 g
Grams change with the number of servings; the carbs in each serving stay the same.
Grate the parmesan. Grate the cauliflower into rice.
Fry the chopped onion gently in half the oil, add the chopped mushrooms for a minute.
Add the chopped ham, the cauliflower, a pinch of dried herbs and the rest of the oil; stir-fry a few minutes, keeping some bite.
Season, stir in the cream until hot, then the parmesan, and serve.