Keto Mushroom Risotto

Indulge in the creamy decadence of Keto Mushroom Risotto, a low-carb twist on a classic comfort food. This recipe swaps traditional rice for finely processed cauliflower, creating a dish that's both keto-friendly and packed with flavor. Earthy cremini mushrooms are sautéed with aromatic garlic and onion, then folded into a rich, velvety sauce made from chicken broth, heavy cream, and freshly grated Parmesan cheese. A touch of fresh thyme elevates the dish with herbaceous notes, while the irresistible creaminess satisfies even the most discerning palate. Ready in just 40 minutes, this gluten-free and keto-approved risotto is perfect as a comforting main course or a sophisticated side dish. Garnish with extra Parmesan for a luxurious finish, and get ready to enjoy a healthy yet indulgent meal!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 large head cauliflower
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium onion
• 3 large garlic cloves
• 8 ounces cremini mushrooms
• 1 cup chicken broth
• 0.5 cup heavy cream
• 0.75 cup parmesan cheese
• 1 tablespoon fresh thyme
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Roughly chop the cauliflower and place it in a food processor. Pulse until it resembles rice grains. Alternatively, use pre-packaged cauliflower rice.

Step 2

Dice the onion and mince the garlic cloves. Slice the cremini mushrooms thinly.

Step 3

In a large skillet over medium-high heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add the onions and cook until soft, about 3 minutes.

Step 4

Add the garlic and cook for another minute until fragrant. Stir in the mushrooms and cook until they are browned and have released their moisture, about 5-7 minutes.

Step 5

Add the remaining olive oil and butter to the skillet. Stir in the cauliflower rice and cook for 2-3 minutes.

Step 6

Slowly pour in the chicken broth, stirring constantly, and allow it to absorb into the cauliflower rice.

Step 7

Reduce the heat to medium-low, mix in the heavy cream and Parmesan cheese, and stir until well combined and creamy.

Step 8

Add the fresh thyme and season with salt and black pepper to taste.

Step 9

Cook for an additional 5 minutes, stirring occasionally, until the cauliflower rice is tender and the flavors are well blended.

Step 10

Serve hot, garnishing with extra Parmesan cheese and thyme if desired.

Nutrition Facts

Serving size	(1709.6g)

Amount per serving	% Daily Value*
Calories	1651.6

Total Fat 130.9g	0%
Saturated Fat 59.2g	0%
Polyunsaturated Fat 4.2g
Cholesterol 248.7mg	0%
Sodium 4677.6mg	0%
Total Carbohydrate 75.3g	0%
Dietary Fiber 22.5g	0%
Total Sugars 28.0g
Protein 52.7g	0%

Vitamin D 15.9IU	0%
Calcium 999.4mg	0%
Iron 7.0mg	0%
Potassium 4069.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.7%

Protein: 12.5%

Carbs: 17.8%