Low Carb No Rice Risotto

Risotto is a meal that most low carbers really miss, so I thought it was time to make a Low Carb Risotto and I think you will be amazed as to how delicious this meal is. Sun flower seeds, yes that is right we are going to use sun flower seeds to make our Low Carb Risotto. This is a very healthy version of risotto and very easy to make. The biggest part of this recipe is you have to wait while the sun flower seeds are done soaking in the water. After that it is very simple.

It is definitely worth the try, you will not regret.

So lets get started so I can show you how to make it!

2 1/2 cup Raw Sunflower Seeds

1 cup water

1/4 cup onion ( half a medium onion)

3 tablespoons butter

5 cloves garlic

1/2 cup dry white wine

250 grams white mushrooms

1 teaspoon Herbamare or salt and pepper

1/2 cup dried white wine

1/3 cup Parmesan cheese

Place the raw sunflower seeds in a bowl and cover with water, sprinkle with salt and put in fridge for a few hours to let them soak ( I let them soak over night)

Remove seeds from the fridge, drain.

In a skillet add 1 tablespoon of butter, saute onions and garlic.

In another skillet add the rest of the butter and mushrooms and herbamare spice or salt and pepper. Cover, when mushrooms are cooked add the wine.

Cook for approxiametly 5 minutes, pour in the drained sunflower seeds and stir.

Prepare the Sauce

Take one cup of drained seeds and one cup of water plus the sauted onion and garlic and parmesan cheese, place in a food processor and blend until smooth and creamy.

Pour the sauce into the pan with the mushrooms and seeds, stir and mix well.

Cook for 20 minutes, ready to serve.

Servings: 6 large servings

Yield: 8 net carbs

Stay Healthy and Live Well!
Gayle