Keto Mushroom Risotto
Indulge in the creamy, comforting flavors of Keto Mushroom Risotto, a low-carb twist on the classic Italian dish. Made with nutrient-packed cauliflower rice, this recipe replaces traditional rice while retaining the rich, velvety texture you love. Sautéed cremini mushrooms, aromatic garlic, and fresh thyme infuse the dish with earthy and savory notes, while a blend of chicken broth, heavy cream, and Parmesan cheese creates a decadent, keto-friendly sauce. Ready in just 40 minutes, this gluten-free, low-carb risotto makes the perfect side dish or light main course for those craving indulgence without compromising their ketogenic lifestyle. Serve it warm with a sprinkle of extra Parmesan for the ultimate flavor boost!
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Recipe Information
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
- to taste salt
- to taste black pepper
Instructions
Roughly chop the cauliflower and place it in a food processor. Pulse until it resembles rice grains. Alternatively, use pre-packaged cauliflower rice.
Dice the onion and mince the garlic cloves. Slice the cremini mushrooms thinly.
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.
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.
Add the remaining olive oil and butter to the skillet. Stir in the cauliflower rice and cook for 2-3 minutes.
Slowly pour in the chicken broth, stirring constantly, and allow it to absorb into the cauliflower rice.
Reduce the heat to medium-low, mix in the heavy cream and Parmesan cheese, and stir until well combined and creamy.
Add the fresh thyme and season with salt and black pepper to taste.
Cook for an additional 5 minutes, stirring occasionally, until the cauliflower rice is tender and the flavors are well blended.
Serve hot, garnishing with extra Parmesan cheese and thyme if desired.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 4678 mg | 203% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 28.0 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 999 mg | 77% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 4070 mg | 87% | |
*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.
