Low Carb Spinach Risotto

Indulge in the creamy goodness of this Low Carb Spinach Risotto, a guilt-free twist on a traditional Italian favorite! This recipe swaps out starchy rice for nutrient-packed cauliflower rice, creating a comforting and keto-friendly dish that’s both flavorful and satisfying. Sautéed onions and garlic form a savory base, enhanced with rich Parmesan, velvety heavy cream, and fresh baby spinach for a burst of color and nutrition. A touch of lemon zest adds a zippy, refreshing finish, while a low-sodium broth keeps the dish light yet deeply comforting. Ready in just 30 minutes, this one-pan wonder is perfect for busy weeknights or as an impressive side dish for guests. Packed with flavor, low-carb ingredients, and easy-to-follow steps, this recipe will quickly become a household favorite!

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 cups Cauliflower rice
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 1 medium Yellow onion, finely chopped
• 2 cloves Garlic cloves, minced
• 1.5 cups Chicken or vegetable broth (low sodium)
• 0.5 cup Heavy cream
• 0.5 cup Parmesan cheese, finely grated
• 4 cups Fresh baby spinach
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Lemon zest (optional)

Directions

Step 1

Heat the olive oil and butter in a large skillet or sauté pan over medium heat.

Step 2

Add the finely chopped onion and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for 1 more minute, being careful not to burn the garlic.

Step 3

Add the cauliflower rice to the skillet and stir well to combine with the onions and garlic. Cook for 2-3 minutes to allow the cauliflower to begin to soften.

Step 4

Pour in the chicken or vegetable broth, a little at a time (about 1/3 cup at intervals), stirring frequently. Allow the cauliflower to absorb the liquid before adding more. Continue this process for about 10 minutes until the cauliflower is tender but not mushy.

Step 5

Stir in the heavy cream and Parmesan cheese, allowing the mixture to become creamy and well combined. Cook for another 2 minutes.

Step 6

Add the fresh baby spinach to the skillet and gently fold it into the risotto. Cook for 1-2 minutes until the spinach wilts.

Step 7

Season with salt and black pepper, adjusting to taste. If desired, stir in lemon zest for a bright pop of flavor.

Step 8

Remove from heat and serve immediately, garnished with additional grated Parmesan if preferred.

Nutrition Facts

Serving size	(1270.6g)

Amount per serving	% Daily Value*
Calories	1477.2

Total Fat 115.0g	0%
Saturated Fat 56.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 246.2mg	0%
Sodium 3462.7mg	0%
Total Carbohydrate 45.1g	0%
Dietary Fiber 14.4g	0%
Total Sugars 15.2g
Protein 61.0g	0%

Vitamin D 0IU	0%
Calcium 1550.7mg	0%
Iron 5.0mg	0%
Potassium 1710.0mg	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: 70.9%

Protein: 16.7%

Carbs: 12.4%