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🍽️ Low-Carb Cauliflower Risotto with Smoked Salmon

262 kcal · 30 min · 4 servings

Low-Carb Cauliflower Risotto with Smoked Salmon Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the cauliflower and remove the tough green leaves.
  2. 2. Separate the small florets from the hard core.
  3. 3. Place the cauliflower florets into the mixing container.
  4. 4. Insert the measuring cup.
  5. 5. Pulse the cauliflower for 15 seconds on speed 4.
  6. 6. Transfer the chopped cauliflower to a separate bowl.
  7. 7. Peel the onion.
  8. 8. Cut the onion in half.
  9. 9. Place the onion halves into the mixing container.
  10. 10. Insert the measuring cup.
  11. 11. Chop the onion for 1 second using the Turbo button.
  12. 12. Use a spatula to push the onion pieces down from the inner wall.
  13. 13. Wash the zucchini.
  14. 14. Remove the hard ends of the zucchini.
  15. 15. Cut the zucchini into pieces approximately 2 cm long.
  16. 16. Clean the mushrooms.
  17. 17. Halve or quarter the mushrooms depending on their size.
  18. 18. Ensure the mushroom pieces are roughly the same size as the zucchini pieces.
  19. 19. Add the zucchini and mushroom pieces to the mixing container.
  20. 20. Add sunflower oil.
  21. 21. Sauté the vegetables for 5 minutes at 120 °C using the Sauté button.
  22. 22. Add the chopped cauliflower back into the mixing container.
  23. 23. Insert the measuring cup.
  24. 24. Cook the risotto for 15 minutes on speed 1 at 100 °C with counter-clockwise rotation.
  25. 25. Cut the smoked salmon into strips approximately 1 cm wide.
  26. 26. Add the smoked salmon to the mixing container after the cooking time.
  27. 27. Add cream cheese.
  28. 28. Add ½ teaspoon of salt.
  29. 29. Add ¼ teaspoon of pepper.
  30. 30. Stir the ingredients together with a spatula.
  31. 31. Insert the measuring cup.
  32. 32. Mix everything for 1 minute on speed 1 with counter-clockwise rotation.
  33. 33. Enjoy your meal!

Nutrition per serving