I would call myself a healthy eater but when one of my favorite dishes is placed in front of me (usually anything Italian), I ask for seconds. Risotto is such a comforting dish but always leaves me feeling overly full and sometimes nauseous from how heavy most restaurants make it.
My friend, Neda, Inspired me to make this dish when I first tried this no-carb rice at one of her dinner parties and was instantly hooked! Alone, the "rice" has no taste, but when mixed with vegetables or other other flavors, it absorbs it all and mimics the exact texture and taste of white rice- minus the guilt.
1 package of no-carb rice (I used this one)
1/4 cup onion, chopped
2 cups mushrooms, chopped (I used Shitake)
2 cups snap peas, chopped
1 - 1.5 cups asparagus, chopped
1 tbsp truffle butter
1 tsp avocado oil
1/4 cup parmesan cheese, grated
1 tbsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp red chili flakes
In a medium pot, boil water and follow instructions for no-carb rice. The one I used required it to be rinsed with cold water before boiling.
In a large sauce pan, heat avocado oil and add in onion. Sauté for about a minute, then add in remaining vegetables. Sauté for about 3-5 minutes until everything is cooked well.
Add in truffle butter and all spices- stir until melted.
Add in cooked and drained "rice" and mix thoroughly.
Add in parmesan cheese and continue stirring.