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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Recipe Information
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)
Instructions
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.
Heat a large skillet over medium heat and add the butter and olive oil. Allow the butter to melt completely.
Add the minced garlic and chopped shallot to the skillet. Sauté for 2-3 minutes, stirring frequently, until soft and fragrant.
Stir in the riced cauliflower and cook for 5 minutes, stirring occasionally, until the cauliflower begins to soften.
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.
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.
Taste and adjust seasoning if needed. Remove from heat.
Garnish with freshly chopped parsley, if desired, and serve hot. Enjoy your low-carb cauliflower risotto!
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4266 mg | 185% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 17.6 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1518 mg | 117% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2633 mg | 56% | |
*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.
