Here’s another recommended recipe we found from EatingWell.
Reference Link:
Mushroom-Cauliflower Risotto:

Ingredients

• 2 tablespoons olive oil, divided

• 1 pound mixed mushrooms (such as shiitake, portobello, button and/or cremini), trimmed and chopped (about 8 cups)

• ½ teaspoon salt

• 1 small head cauliflower (1 lb.), cut into florets

• 1 large shallot, minced (1/2 cup)

• 2 cloves garlic, minced

• 1 teaspoon fresh thyme leaves

• ½ teaspoon ground pepper

• ¼ cup dry white wine

• ½ cup low-sodium chicken broth or vegetable broth, at room temperature

• 1 tablespoon unsalted butter

• ½ cup grated Parmesan cheese

• 1 tablespoon chopped fresh Italian parsley

• Lemon wedges for serving

Directions

1. Heat 1 Tbsp. oil in a large skillet over medium heat. Add mushrooms and 1/4 tsp. salt; increase heat to medium-high and cook, stirring occasionally, until the mushrooms have released their liquid and turned golden, 8 to 10 minutes. Transfer to a bowl; cover and set aside.

2. Meanwhile, working in 2 batches, pulse cauliflower in a food processor until it breaks down into rice-size pieces. You should have about 5 1/2 cups.

3. Wipe out the pan. Add the remaining 1 Tbsp. oil and reduce heat to medium. Add shallot and cook, stirring often, until tender, about 2 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add the cauliflower “rice,” thyme, 1/4 tsp. pepper and the remaining 1/4 tsp. salt; cook, stirring, for 2 minutes. Add wine; cook, stirring, until the wine evaporates, 1 to 2 minutes. Add broth; cook, stirring, for 1 minute. Cover, reduce heat to medium-low, and cook, stirring once or twice, until the “rice” is very tender, 4 to 5 minutes. Uncover, increase heat to medium, and add butter. Cook, stirring, until the butter has melted, about 1 minute longer. Stir in Parmesan, the reserved mushrooms, and the remaining 1/4 tsp. pepper.

4. Divide the mixture among 4 bowls. Sprinkle with parsley and serve with lemon wedges, if desired.

Originally appeared: Diabetic Living Magazine, Fall 2019

Nutrition Facts (per serving)

213	Calories
13g	Fat
15g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 1 1/3 cups
Calories 213
% Daily Value *
Total Carbohydrate 15g	6%
Dietary Fiber 4g	13%
Total Sugars 5g
Protein 10g	19%
Total Fat 13g	17%
Saturated Fat 5g	23%
Cholesterol 16mg	5%
Vitamin A 516IU	10%
Vitamin C 61mg	67%
Folate 93mcg	23%
Sodium 524mg	23%
Calcium 129mg	10%
Iron 2mg	9%
Magnesium 38mg	9%
Potassium 808mg	17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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Jeannie notes.. Above is curated for evaluation and recommendation from EatingWell

Read full article here:
Mushroom-Cauliflower Risotto

reco low-cal