First things first: Is this risotto? Absolutely not, but it’s a pretty good substitute! I think the big trick to loving these low carb subs is to take them on in their own right as a new dish. I’m always experimenting with new side dishes, and this one is a winner!

Ingredients:

• 5 cups frozen cauliflower rice
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 tsp garlic paste
• 1 cup chicken broth
• 4 ounce cream cheese, softened
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs like parsley for garnish

Instructions:

1. Sauté the Vegetables: Heat butter or olive oil in the Instant Pot on the sauté setting. Add onions and garlic, and cook until fragrant. Add the mushrooms and cook until they release their moisture.
2. Cook the Cauliflower: Add the riced cauliflower to the pot and stir well. Pour in the broth, then close the lid.
3. Pressure Cook: Cook on high pressure for 2 minutes. Quick release the pressure once done.
4. Finish and Serve: Open the lid and stir in the cream cheese until well combined and creamy. Season with salt, pepper, and fresh herbs.

Enjoy your tangy, creamy low-carb risotto!

There will be some liquid in the pot. If you can wait 20 minutes most will absorb, but it won’t all absorb. I’ve managed to deal 🙂 It is still simply delicious and a great addition to your lower carb diet!