A delightful low-carb risotto featuring cauliflower and zucchini, perfect for a healthy and satisfying meal.
Chop the cauliflower into florets and process in a food processor until it resembles rice.
Pulse the cauliflower in short bursts to avoid over-processing and turning it into a paste.
Steam or microwave the cauliflower rice for 5 minutes until tender. Drain any excess liquid using a strainer.
Press the cauliflower rice gently with a spoon to remove as much liquid as possible.
Heat olive oil and butter in a frying pan over medium heat. Sauté the chopped onion and minced garlic until fragrant.
Cook the onion until translucent to bring out its sweetness.
Add diced zucchini to the pan and cook for 3 minutes until slightly softened.
Cut the zucchini into evenly sized pieces for uniform cooking.
Stir in the cauliflower rice, chicken broth, cream, and a pinch of salt and pepper. Cook for 8 minutes, stirring occasionally, until the mixture thickens.
Adjust the consistency by adding more broth if needed.
Mix in the grated parmesan cheese and cook for an additional 2 minutes until melted and creamy.
Use freshly grated parmesan for the best flavor.
Serve the risotto hot, garnished with chopped fresh parsley.
Serve immediately to enjoy the creamy texture at its best.
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