Ok, so I cut down the title on this. Otherwise, the title should really be champagne cauliflower risotto with mushroom and langostino. That is just too long. Really this is a twist on rice with tomatoes and mushrooms, I loved this dish for many years. The problem is that rice and I are no longer friends, I missed this dish so much. I woke up thinking about how I would love a champagne risotto for the new year, and presto and new food baby was born.
Makes 4 Servings
Carbs 16.5g Protein 10.0g
Rissotto
1 tbsp lemon olive oil
1/2 medium red onion
1 lb riced cauliflower
8 oz. cream cheese
1/4 cup Parmigiano Reggiano shredded
1/4 cup champagne
1/4 tsp salt or more if you like
Sauce
2 tsp extra virgin olive oil
12 oz portobello mushrooms
2 garlic cloves
1 cup tomato sauce
1 tsp oregano dried
12 oz langostino tails
Salt to taste
Directions
Warm olive oil in a medium skillet. Dice onion. Sauté onion over medium heat in oil until translucent. Add cauliflower and stir. Cube cream cheese and add to pot stiring unitl melted. Add Parmigiano Reggiao, salt and champange. Stir until all cheese is melted and everything is incorporated. In a sperate pot heat olive oil and saute mushrooms until liquid is evaporated from mushrooms. Grate garlic into mushrooms, stir for one minute. Add remaining ingredients and cook until langostino tails are cooked through. Plate Risotto and top with Sauce and serve.