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Diets mean giving up all the good stuff, right? Absolutely not!
We’ve already shared our recipe for healthy truffles. Now try our steaming bowl of creamy risotto with this satisfying and healthy recipe from our board-certified holistic nutritionist Lee Bell. Her mushroom risotto is grain-free, gluten-free, dairy free and non-GMO. And it’s delish.
Try it out as a side dish or top it with roasted chicken for a low-carb entree.
Saute onions in a medium saucepan on medium heat until translucent.
Add mushrooms and cook until slightly wilted.
Add cauliflower and saute for one minute.
Pour just enough soup to slightly cover.
Heat and cook for 10 minutes.
Add salt and pepper to taste.
Top with sliced roasted chicken, if desired