Low Carb Cauliflower Risotto
Indulge in the creamy, decadent flavors of this Low Carb Cauliflower Risotto—a guilt-free alternative to traditional risotto that's perfect for keto and low-carb lifestyles. Made with tender riced cauliflower, rich Parmesan cheese, and a touch of heavy cream, this dish delivers the comforting creaminess of risotto without the carb overload. A fragrant blend of garlic and shallots sautéed in butter and olive oil adds layers of savory flavor, while a splash of vegetable or chicken stock brings it all together. Ready in just 25 minutes and packed with wholesome ingredients, this easy one-pan recipe is ideal for busy weeknights or as a sophisticated side dish. Top it with fresh parsley for a pop of color and enjoy a healthier, lighter twist on a classic Italian favorite!
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Ingredients
- 4 cups Cauliflower (riced)
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 3 cloves Garlic (minced)
- 1 medium Shallot (finely chopped)
- 1 cup Vegetable or chicken stock
- 0.33 cup Heavy cream
- 0.5 cup Parmesan cheese (grated)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley (chopped, optional)
Directions
Step 1
Start by ricing the cauliflower if you haven't purchased pre-riced cauliflower. Use a food processor and pulse the florets until they resemble rice grains.
Step 2
Heat a large skillet over medium heat and add the butter and olive oil. Allow the butter to melt completely.
Step 3
Add the minced garlic and chopped shallot to the skillet. Sauté for 2-3 minutes, stirring frequently, until soft and fragrant.
Step 4
Stir in the riced cauliflower and cook for 5 minutes, stirring occasionally, until the cauliflower begins to soften.
Step 5
Pour in the vegetable or chicken stock and bring to a gentle simmer. Allow the cauliflower to cook for another 3-4 minutes until most of the liquid has evaporated.
Step 6
Reduce the heat to low and stir in the heavy cream, grated Parmesan cheese, salt, and black pepper. Continue to cook for 2-3 minutes, stirring until the mixture becomes thick and creamy.
Step 7
Taste and adjust seasoning if needed. Remove from heat.
Step 8
Garnish with freshly chopped parsley, if desired, and serve hot. Enjoy your low-carb cauliflower risotto!
Nutrition Facts
| Serving size | (1303.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1334.5 |
| Total Fat 99.7g | 0% |
| Saturated Fat 53.1g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 240.2mg | 0% |
| Sodium 4266.0mg | 0% |
| Total Carbohydrate 50.7g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 17.6g | |
| Protein 63.8g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 1517.6mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 2633.2mg | 0% |
Source of Calories