There are a few everyday Italian dishes I like; Risotto is on top of my list. What makes it a favorite entree is its versatility. It can be vegan, vegetarian, or served with red meat.
The dish originates in Milan, Italy, a city known for its excellence in fashion, opera, and cuisine.
My recipe is a vegan version that does not use chicken broth butter or parmesan cheese. It is just as delicious as the traditional entree. I say this with confidence as I have served this dish to people on the vegan, paleo, and keto diet. They all have given it thumbs up.
3 Cups of cauliflower rice
2 Cups Langoustine
1 Medium red onion fresh
1 Small red bell pepper
1/2 Large yellow bell pepper
5 Large cloves of garlic
5.5 Ounces of coconut cream
1½ Teaspoon of salt
1 Tablespoon of coconut oil
Place 1 1/4 cup of Risotto in a bowl
Garnish with Italian parsley
Sprinkle Parmesan Cheese on Risotto
Heat 1 Tablespoon of coconut oil in a pan
Dice onion, garlic, place in pan, and cook for 3 minutes
Add thinly sliced bell peppers and let cook for 2 minutes.
Add cauliflower to the onions, garlic, and bell peppers and cook for 5 minutes.
In a separate pan -pour 2 ounces of coconut cream until it is warm.
Add langoustine to the coconut cream, place a lid on the pan; let steam for 2 minutes.
Pour 3.5 ounces of coconut cream into the cauliflower mix.
Add the steamed langoustine with the cooked cream fluids into the cauliflower mix.
Serving Size 4
7.66 net carbs per serving
244.22 Calorie, Total Fat 12.45g, Sodium 1418.03mg, Total Carbohydrates 10.28g, Fiber 2.62g, Total Sugar 4.86g, Protein 22.3g