Ingredients
- A quarter cup of olive oil
- Two cups of sliced brown mushrooms
- Half a cup of fresh spinach, with the option to add more
- Two cloves of minced garlic
- Two cups of frozen riced cauliflower
- A third cup of heavy cream
- One teaspoon of paprika
- A hint of garlic salt, or to suit your taste
- Season with salt and freshly ground black pepper
- Half a cup of halved cherry tomatoes
Step 1
Begin by warming a cast iron skillet over gentle heat. Drizzle in a bit of olive oil, then toss in a delightful mix of mushrooms, fresh spinach, and minced garlic. Allow them to mingle and cook together until the mushrooms are tender, the spinach is gently wilted, and the garlic releases its aromatic fragrance, taking care not to let anything burn, for around 5 to 7 minutes.
Step 2
Next, introduce the cauliflower rice into the skillet and continue cooking until it reaches a texture akin to that of rice, which should take an additional 5 to 7 minutes. To create a creamy and flavorful sauce, gently pour in some heavy cream, sprinkle in a touch of paprika, garlic salt, salt, and pepper. Let this lovely concoction simmer for another 5 minutes, allowing the flavors to meld beautifully.
Step 3
As a finishing touch, gently fold in some fresh tomatoes, cooking them just until they begin to soften, which should take around 3 to 5 minutes. Enjoy the vibrant colors and delightful flavors of this wholesome dish!
Extra Tips & Suggestions
- 1. Keep your creamy spinach mushroom tomato keto risotto fresh by storing it in an airtight container in the refrigerator. This will help preserve its flavors and prevent it from drying out.
- 2. To maintain the creamy texture of the risotto, consider placing a piece of plastic wrap directly on the surface before sealing the container. This will prevent a skin from forming on top.
