Cauliflower Risotto Recipe

This Cauliflower Risotto is a satisfying low carb twist on the classic Italian dish. Made with riced cauliflower and plenty of savory mushrooms, it has all the creamy texture you crave without the extra carbs. It’s a perfect keto-friendly comfort food that comes together in under 30 minutes!

Course Side Dish

Cuisine Italian

Keyword cauliflower risotto, keto risotto

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 245kcal

Ingredients

1/4 cup butter
8 ounces mushrooms chopped
2 cloves garlic minced
Salt and pepper to taste
12 ounces riced cauliflower (the frozen version works just as well as the fresh, no need to thaw)
1/4 cup dry white wine
1/4 to 1/2 cup chicken broth
2 to 4 tablespoons heavy cream
1/2 cup freshly grated Parmesan cheese add more as desired

US Customary - Metric

Instructions

In a large sauté pan, heat the butter over medium heat until melted and hot. Add the chopped mushrooms and garlic and sauté until the mushrooms are tender and just turning golden brown. Season with salt and pepper.
Reduce the heat to medium low, add the cauliflower, and toss to coat in the butter. Add the white wine and cook until the liquid has bubbled away. Add the broth a few tablespoons at a time, stirring frequently and letting it evaporate each time.
When the cauliflower is becoming tender, add a little more broth and a few tablespoons of cream. Cover with a lid and continue to cook, allowing the cauliflower to steam until tender. Addi a bit more broth and/or cream if needed.
Stir in the Parmesan and add any additional salt and pepper to taste. Serve with additional grated parmesan as desired.

Video

Notes

Storage Information: Store the leftovers in a covered container in the fridge for up to 4 days.

Nutrition