Low Carb Beetroot Risotto
Indulge in the vibrant flavors of this low carb beetroot risotto, a health-conscious twist on a classic comfort food. Instead of traditional rice, this recipe transforms riced cauliflower into a creamy, nutrient-packed base, infused with earthy grated beetroots that lend their signature ruby hue. Sautéed garlic and onions add depth, while vegetable broth, Parmesan cheese, and a splash of heavy cream bring that irresistible risotto creaminess—without excess carbs. Fresh thyme adds herbal notes, and a squeeze of lemon juice brightens every bite. Finished with toasted walnuts for a delightful crunch, this visually stunning dish is perfect for dinner parties or weeknight meals. Ready in under 40 minutes, this low-carb beetroot risotto is as satisfying as it is wholesome. Keywords: low carb, cauliflower rice risotto, beetroot recipe, healthy comfort food.
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Recipe Information
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
Instructions
Begin by heating the olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic to the skillet, sautéing until the onion becomes translucent, approximately 3 to 4 minutes.
Introduce the grated beetroots and cook for 5 minutes, stirring frequently until they begin to soften.
Pour in the vegetable broth and bring the mixture to a simmer.
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.
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.
Remove the skillet from the heat and stir in the lemon juice.
Adjust seasoning with additional salt and pepper if needed.
Serve the beetroot risotto hot, garnished with the toasted walnuts for added texture and a rich, nutty flavor.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2976 mg | 129% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 36.1 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 785 mg | 60% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2894 mg | 62% | |
*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.
