Today I will show you how to make the perfect keto cauliflower risotto. This dish is a great option for anyone looking to enjoy a creamy, satisfying meal without all the carbs.
It’s a clever twist on the classic Italian rice dish that swaps out the starchy grains for low-carb cauliflower.
This recipe is pretty straightforward and doesn’t require any fancy cooking skills. You’ll be using simple ingredients like riced cauliflower, mushrooms, butter, and a few other items you probably already have in your kitchen.
The result is a dish that’s rich in flavor but light on carbs, making it ideal for those following a keto diet or anyone wanting to cut back on carbs.
One of the best things about this Keto Cauliflower Risotto is how versatile it is. You can serve it as a main course or as a side dish. It pairs well with grilled chicken, fish, or even a juicy steak. Let’s get started!
👍 Why You’ll Love This Recipe
Low-Carb Comfort Food: This recipe gives you all the cozy, comforting feelings of traditional risotto without the carb overload. It’s perfect for when you’re craving something warm and satisfying but don’t want to break your keto diet.
Satisfying Texture: The cauliflower rice in this recipe mimics the texture of traditional risotto surprisingly well. It’s tender but still has a bit of bite, just like al dente rice. This satisfying texture makes the dish feel like a true risotto, helping to satisfy cravings for carb-heavy foods.
Nutrient-Dense: Cauliflower is packed with vitamins and minerals, including vitamin C, vitamin K, and folate. Combined with the protein from the Parmesan cheese and the nutrients from the mushrooms, this dish is not just low-carb, but also nutrient-dense.
Versatile Side Dish: This keto risotto works great as a side dish for all sorts of meals. It pairs well with grilled chicken, steak, fish, or even other roasted vegetables. You can serve it at family dinners, dinner parties, or just as a fancy side for your weeknight meals.
✨ Recipe Ingredients
- 12 oz Riced Cauliflower (I recommend this one – amazon)
- 8 oz Mushrooms (chopped)
- 1/4 cup Butter
- 2 cloves Garlic (minced)
- 1/4 cup Dry White Wine
- 1/4 cup Chicken Broth (I recommend this broth– amazon)
- 3 tablespoons Heavy Cream
- 1/2 cup Parmesan cheese (grated)
- Black Pepper
- Salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Place a large pan over medium heat. Add butter and wait until it melts.
Step 2
Add the chopped mushrooms and garlic. Sauté until tender and golden brown. Season with salt and black pepper.
Step 3
Reduce the heat to medium-low. Add the riced cauliflower and mix well until it’s well coated with the butter.
Step 4
Add the white wine and cook until the liquid bubbles away. Then, add the broth – 2 to 3 tablespoons at a time, and stir until it evaporates.
Step 5
When the cauliflower starts becoming tender, add more broth and 3 tablespoons of heavy cream. Cover with the lid and continue cooking until the cauliflower is tender and ready.
Step 6
Then,remove from the heat, add the Parmesan cheese and serve. Enjoy!
💡Tips
1. Don’t Overcook the Cauliflower
When cooking the riced cauliflower, keep a close eye on it. Cauliflower cooks much faster than regular rice, and you don’t want it to turn mushy.
Start checking it after about 5 minutes of cooking. It should be tender but still have a slight bite to it, similar to al dente pasta. If it gets too soft, your risotto might end up more like a puree.
Remember, the cauliflower will continue cooking a bit even after you take it off the heat, so it’s better to err on the side of slightly undercooked rather than overcooked.
2. Dry Your Mushrooms Well
Before you start cooking, make sure your mushrooms are nice and dry. If they’re wet when they hit the pan, they’ll steam instead of sautéing, and you won’t get that nice golden-brown color or deep flavor.
After washing them, pat them dry with a clean kitchen towel or paper towels. If you have time, you can even let them air dry for a bit.
3. Don’t Rush the Wine
When you add the white wine to the pan, don’t crank up the heat to make it evaporate faster. Let it simmer gently and reduce slowly.
This allows the alcohol to cook off properly and the flavor to concentrate without becoming harsh. You should be able to smell the wine as it cooks, but the aroma shouldn’t be overpowering.
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FAQ
1. What can I use instead of white wine?
If you don’t want to use white wine, you can substitute it with an equal amount of chicken broth. To mimic the acidity of wine, add a tablespoon of lemon juice or white wine vinegar to the broth.
2. Can I use frozen cauliflower rice?
Yes, you can use frozen cauliflower rice. It’s a great time-saver! Just make sure to thaw it completely and pat it dry with paper towels before cooking.
This removes excess moisture that could make your risotto watery. Cook it the same way as fresh cauliflower rice, but keep in mind it might cook a bit faster.
3. Can I freeze this risotto?
While you can freeze this risotto, the texture might change slightly when thawed. Cauliflower can become a bit watery after freezing.
If you do freeze it, use an airtight container and consume within 2-3 months. Thaw in the refrigerator overnight before reheating.
Keto Cauliflower Risotto
- 12 oz Riced Cauliflower (I recommend this one – amazon)
- 8 oz Mushrooms chopped
- 1/4 cup Butter
- 2 cloves Garlic minced
- 1/4 cup Dry White Wine
- 1/4 cup Chicken Broth (I recommend this broth– amazon)
- 3 tablespoons Heavy Cream
- 1/2 cup Parmesan cheese grated
- Black Pepper
- Salt
- Place a large pan over medium heat. Add butter and wait until it melts.
- Add the chopped mushrooms and garlic. Sauté until tender and golden brown. Season with salt and black pepper.
- Reduce the heat to medium-low. Add the riced cauliflower and mix well until it’s well coated with the butter.
- Add the white wine and cook until the liquid bubbles away. Then, add the broth – 2 to 3 tablespoons at a time, and stir until it evaporates.
- When the cauliflower starts becoming tender, add more broth and 3 tablespoons of heavy cream. Cover with the lid and continue cooking until the cauliflower is tender and ready.
- Then,remove from the heat, add the Parmesan cheese and serve. Enjoy!