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Cheesy Keto Shiitake Mushroom Risotto

Cheesy Keto Shiitake Mushroom Risotto | Ketoship

Before I get started, let’s just establish something: how amazing are risottos? The incredibly rich, creamy texture… The ever-so-slightly nutty texture of the perfectly cooked al dente rice… The sharpness of the Parmesan, balanced out by the decadent melted butter… Bliss! Risotto was one of the dishes I was most loath to give up when embarking on my keto journey. Naturally, I tried my hardest to come up with alternatives; however, the ubiquitous cauliflower “rice”, while satisfactory in other cases, failed to satisfy when it came to risotto and I thought my endeavours doomed to fail.

Wrong! Guess what works incredibly well as a rice substitute in risottos, as they retain their texture really well and absorb flavours, much like rice does? Shelled hemp seeds, that’s what! Combined with the meatiness of the shiitake mushrooms and the cheesy deliciousness of the Parmesan, they’d fool anyone into thinking they were real rice. Don’t believe me? Try for yourself… And thank me later!

The recipe

Makes 2 as a main dish (warning, very high in calories!) and 4 as a side (excellent with poultry).

Ingredients:

  • 2 tbsp grass-fed butter (I love Kerrygold)
  • 4 medium shiitake mushrooms, stem removed and sliced
  • 1/2 tsp garlic powder
  • 1 cup raw shelled hemp seeds
  • 1/2 cup slivered almonds, toasted
  • 1 1/2 cup chicken broth
  • 1/2 cup grated Parmesan
  • Salt and pepper to taste
  • Handful chopped fresh parsley
  1. Melt the butter over a medium heat in a heavy based pan.
  2. When hot, add the shiitake mushrooms and stir to coat. Cook for 3-5 minutes until soft and a little coloured.
  3. And the garlic powder, almonds and help seeds and stir to combine. Cook for a couple of minutes.
  4. Add about a 1/2 cup of the chicken broth and let the seed/mushroom mixture absorb it, stirring occasionally so that it doesn’t stick. Repeat the operation until there is no more both, and the seed/mushroom mix is cooked but still toothsome (like risotto!).
  5. Remove from the heat and stir in the Parmesan (adding a little extra butter if you’re feeling particularly decadent). Season will and scatter with chopped parsley to serve.
  6. Enjoy!

Nutritional information

Cheesy mushroom risotto (4 servings) Calories Fat (grams) Carbs (grams) Protein (grams) Fiber (grams) Net carbs (grams)
2 tbsp butter 204 23.04g 0.02g 0.24g 0g 0.02g
4 shiitake mushrooms 26 0.4g 5.2g 1.7g 1.9g 3.3g
½ garlic powder 5 0.01g 1.02g 0.24g 0.24g 0.78g
1 cup shelled hemp seeds 720 60g 8g 40g 4g 4g
½ slivered almonds 312 27.35g 10.66g 11.48g 6.4g 4.26g
1 ½ cup chicken broth 57 1.56g 1.37g 7.28g 0g 1.37g
½ cup grated Parmesan 216 14.3g 2.03g 19.23g 0 2.03g
Total 1540 126.67g 28.3g 80.17g 12.54g 15.76g
Per serving (if 4 servings) 385 31.67g 7.08g 20.04g 3.14g 3.94g

NB: Nutritional information does not include garnishes.

This entry was posted in: Food

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Jessica Johansen is a digital marketer, consultant and blogger who specialises in wellness, fitness and nutrition. She aims to equip her readers with the tools they need to live their best lives and feel great, even on a crazy busy schedule! Please stop by Jessica Says to say hello!

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