This is a pretty standard risotto, minus the rice obviously. Risotto is usually simmered down with wine, broth, onion, and garnished with Parmesan, and it's so good as is (it's the most common way to cook rice in Italy), I figure, why mess with a good thing? If you like risotto and want a keto version, here ya go.

I like to serve this alongside a juicy, sous vide cooked steak, but don't feel limited to dinner. My nine-year-old actually asked to eat the leftovers with eggs for breakfast, so if you're craving a good, savory, and flavorful vegetable side, it works beyond supper.

Notes: Cremini mushrooms can be hard to find in some places, but don't fret!  Baby portobellos are creminis that have been matured slightly longer, so you can use them in a pinch. If you can clean them by brushing or wiping them off instead of rinsing, that's the way to go. Rinsing mushrooms just adds extra moisture which means they won't brown properly, so if you can't get them clean by hand and need to wash, do so very briefly and pat dry right before adding them to the skillet.

[tasty-recipe id="3116"]