Low Carb Beetroot Risotto
Elevate your next meal with this vibrant and nourishing Low Carb Beetroot Risotto, a modern twist on a classic comfort dish. This keto-friendly recipe swaps traditional rice for cauliflower rice, delivering the creamy texture of risotto without the carbs. Freshly grated beetroot infuses the dish with its earthy sweetness, while a touch of heavy cream and grated Parmesan add luxurious richness. Infused with aromatic garlic, onion, and a hint of fresh thyme, each bite bursts with flavor. A squeeze of lemon juice brightens the profile, and toasted walnuts provide the perfect crunchy garnish. Ready in just 40 minutes, this indulgent yet healthy vegetarian recipe is as nutritious as it is stunning, making it perfect for weeknight dinners or an impressive dinner party centerpiece. Serve piping hot and prepare to wow your taste buds!
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Ingredients
- 400 grams cauliflower, riced
- 2 medium beetroots, peeled and grated
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 250 milliliters vegetable broth
- 50 grams parmesan cheese, grated
- 50 milliliters heavy cream
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 40 grams walnuts, toasted and roughly chopped
Directions
Step 1
Begin by heating the olive oil in a large skillet over medium heat.
Step 2
Add the chopped onion and minced garlic to the skillet, sautéing until the onion becomes translucent, approximately 3 to 4 minutes.
Step 3
Introduce the grated beetroots and cook for 5 minutes, stirring frequently until they begin to soften.
Step 4
Pour in the vegetable broth and bring the mixture to a simmer.
Step 5
Add the cauliflower rice, stirring to combine with the beetroot mixture. Cook, stirring occasionally, until the cauliflower is tender and most of the liquid is absorbed, about 8 to 10 minutes.
Step 6
Add the grated Parmesan cheese, heavy cream, thyme, salt, and black pepper. Stir well until the cheese has melted and the risotto has a creamy consistency.
Step 7
Remove the skillet from the heat and stir in the lemon juice.
Step 8
Adjust seasoning with additional salt and pepper if needed.
Step 9
Serve the beetroot risotto hot, garnished with the toasted walnuts for added texture and a rich, nutty flavor.
Nutrition Facts
| Serving size | (1212.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1251.0 |
| Total Fat 90.3g | 0% |
| Saturated Fat 27.9g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 100mg | 0% |
| Sodium 2975.9mg | 0% |
| Total Carbohydrate 79.8g | 0% |
| Dietary Fiber 23.5g | 0% |
| Total Sugars 36.1g | |
| Protein 45.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 784.6mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 2893.7mg | 0% |
Source of Calories