Low Carb Mushroom Risotto
Indulge in the creamy comfort of Low Carb Mushroom Risotto, a guilt-free twist on the classic Italian dish. This keto-friendly recipe swaps traditional rice for nutrient-packed cauliflower rice, creating a lighter yet equally satisfying base. Infused with the rich, earthy flavors of sautéed mushrooms, garlic, and onions, this risotto achieves its velvety texture with a blend of heavy cream, Parmesan cheese, and a touch of butter. Ready in just 30 minutes, it’s an effortless weeknight dinner that’s sure to impress. Whether you’re following a low-carb lifestyle or simply seeking a delicious, wholesome meal, this irresistible cauliflower risotto delivers on both flavor and convenience, all while keeping carbs to a minimum. Garnish with fresh parsley and serve hot for a decadent yet healthy dining experience!
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 8 ounces Mushrooms
- 2 tablespoons Olive oil
- 1 Onion
- 3 Garlic cloves
- 1 cup Chicken or vegetable broth
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese
- 2 tablespoons Butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Clean the mushrooms with a damp cloth and slice them thinly. Mince the garlic cloves and finely chop the onion.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms with a pinch of salt and cook until they release moisture and start to brown, about 5-7 minutes.
Remove the mushrooms from the skillet and set aside. In the same skillet, add the remaining olive oil and 1 tablespoon of butter.
Add the onion and garlic to the skillet and sauté until the onion is translucent, approximately 3-4 minutes.
Stir in the cauliflower rice, ensuring it is well combined with the onions and garlic. Cook for 3 minutes, allowing the rice to absorb any remaining oil.
Pour in the chicken or vegetable broth, stirring occasionally until the liquid has been mostly absorbed by the cauliflower, about 5 minutes.
Add the cooked mushrooms back to the skillet and gently stir to combine.
Reduce heat to low and add the heavy cream, Parmesan cheese, remaining 1 tablespoon of butter, salt, and black pepper. Stir until the mixture is creamy and fully incorporated.
Cook for an additional 2-3 minutes, allowing the cheese to melt and the flavors to meld.
Remove from heat and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 20.7 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 626 mg | 48% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2214 mg | 47% | |
*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.
