Description
This paleo Mushroom Leek Risotto is super easy to make, and requires just 7 ingredients! Packed with nutrient-dense mushrooms, leeks and cauliflower rice, this risotto is a healthy comfort food you will have on repeat! It’s also dairy-free, paleo, AIP and Whole30 compliant, as well as coconut-free.
Ingredients
2 Tbsp olive oil
1 leek, washed and diced
8 oz baby bella or crimini mushrooms, washed and diced
2 cups cauliflower rice
1 tsp dried sage
1 tsp Redmond Real Salt
1/2 cup bone broth (to make vegan, use vegetable broth)
Instructions
Wash and dice your vegetables. I used my food processor to quickly “rice” fresh cauliflower, mushrooms and the leek, but you can also use a knife and cutting board.
Warm a large skillet over medium heat. Add olive oil and continue to heat until olive oil is warm and shimmering (but not smoking!).
Add diced leek and mushrooms to skillet and sauté until leeks start to soften and mushrooms begin to sweat, about 3 minutes.
Add cauliflower rice, dried sage and sea salt, and continue sautéing for another 3 minutes.
Add broth, cover and cook about 8 minutes, stirring occasionally, until cauliflower rice is soft.
Serve warm and top with AIP grated parmesan, if desired.
Equipment
12″ skillet
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liquid measuring cup
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cutting board
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chef’s knife
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food processor
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measuring spoons
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Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. Reheat on the stovetop or in the microwave for a minute or two.
All nutrition information is an estimate, only, using an online nutrition calculator.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 78
- Fat: 4.8g
- Carbohydrates: 7.5g
- Fiber: 2g
- Protein: 1.8g
Keywords: cauliflower risotto, paleo risotto, mushroom leek risotto