Made with riced cauliflower, this decadent side dish is perfect for the holiday season and no one will ever guess it's low in carbohydrates. While this recipe makes for an excellent base, feel free to experiment with additional ingredients such as Shiitake mushrooms, green onions, and different types of cheese.
Place the butter in a large saucepan and melt over medium heat. Add the sage, rosemary, and garlic, and cook until fragrant, about 1 minute.
Add the riced cauliflower and mashed butternut squash and cook for 5 minutes or until the cauliflower begins to soften.
Add the sherry and cook for another 7 minutes, or until most of the liquid has been absorbed and the cauliflower is soft.
Stir in the Parmesan, Mascarpone, and grated nutmeg. Continue to cook over medium heat, stirring occasionally, until the cheese is melted and the risotto is creamy, about 5 minutes.
Season with salt and pepper, to taste. Garnish with additional grated cheese and fresh basil (optional).
Serving Size 1 cup
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
