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Mushroom Risotto

Mushroom Risotto
Mushroom Risotto


Mushrooms 100g (1 cup ) chopped
Cauliflower 14 head riced
Broth / Stock 60ml ( 14 cup )
Coconut Cream 60ml ( 14 cup ) tinned
Rosemary, Dried 1g ( 14 tsp )
Italian Herbs 1g ( 14 tsp )
Olive Oil 5ml ( 14 tbsp ) for frying


  1. Heat your olive oil in a fry pan over medium to high heat and add your mushrooms, cooking, stirring often, until they're softened and cook down slightly, about 4-5 minutes. Add your cauliflower rice and stir fry with the mushrooms for 1-2 minutes.
  2. Pour in your chicken stock and coconut cream, dried herbs, season well with salt and bring to the boil. Quickly reduce to a simmer and cook on medium until the sauce has thickened to your liking.
  3. Serve with some broccoli flat breads or one of my low carb paleo loaves.

MACROS (per serve):

Protein 9.2g

Fats 23.4g

Carbs 13.6g

Energy 312cal/1303kJ

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