Low Carb Creamy Parmesan Risotto

Indulge in the rich and satisfying flavors of this Low Carb Creamy Parmesan Risotto, a guilt-free twist on the classic Italian dish. Made with riced cauliflower instead of traditional Arborio rice, this recipe delivers a velvety, cheesy texture while keeping the carbs in check—perfect for keto and low-carb lifestyles. Sautéed onion and garlic build a savory base, with a splash of chicken broth and heavy cream elevating the dish to luxurious levels. Finished with a generous helping of Parmesan cheese and a sprinkle of fresh parsley, this creamy cauliflower risotto comes together in under 35 minutes, making it a quick yet elegant option for weeknight dinners or special occasions. Serve it as a decadent side dish or pair it with grilled chicken or seafood for a complete, wholesome meal.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 large head cauliflower
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion
• 3 cloves garlic
• 1 cup chicken broth
• 0.5 cup heavy cream
• 1 cup Parmesan cheese
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Rinse the cauliflower and remove the leaves and stem. Cut it into large chunks and pulse in a food processor until it resembles rice grains.

Step 2

Finely chop the onion and mince the garlic cloves.

Step 3

In a large skillet, heat the olive oil and butter over medium heat.

Step 4

Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.

Step 5

Stir in the minced garlic and cook for an additional 1 minute.

Step 6

Add the riced cauliflower to the skillet, stirring well to combine with the onion and garlic mixture.

Step 7

Pour in the chicken broth, bringing the mixture to a simmer. Let it cook for about 7-10 minutes, or until the cauliflower is tender and most of the liquid is absorbed.

Step 8

Reduce the heat to low and stir in the heavy cream and Parmesan cheese.

Step 9

Season with salt and black pepper, adjusting to taste.

Step 10

Continue to cook, stirring frequently, until the risotto is creamy and thickened, about 5-7 minutes.

Step 11

Remove from heat and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1446.2g)

Amount per serving	% Daily Value*
Calories	1543.5

Total Fat 122.3g	0%
Saturated Fat 60.1g	0%
Polyunsaturated Fat 3.6g
Cholesterol 274.7mg	0%
Sodium 3789.8mg	0%
Total Carbohydrate 60.3g	0%
Dietary Fiber 19.0g	0%
Total Sugars 21.9g
Protein 53.9g	0%

Vitamin D 4.5IU	0%
Calcium 1155.9mg	0%
Iron 5.3mg	0%
Potassium 2987.7mg	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: 70.7%

Protein: 13.8%

Carbs: 15.5%