Low Carb Spinach Risotto
Indulge in the creamy, comforting flavors of this Low Carb Spinach Risotto—a delicious twist on the classic dish that’s perfect for those seeking a keto-friendly or gluten-free option. This recipe swaps traditional rice for nutrient-rich cauliflower rice, creating a lighter yet equally satisfying risotto. Sautéed with aromatic onion and garlic, this dish is simmered in low-sodium broth and enriched with heavy cream and Parmesan cheese for a velvety texture. Fresh baby spinach adds vibrant color and a boost of vitamins, while optional lemon zest lends a refreshing brightness. Ready in just 30 minutes, this quick and easy recipe makes for the ultimate weeknight dinner or a crowd-pleasing side dish that’s packed with flavor and healthy ingredients.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Heat the olive oil and butter in a large skillet or sauté pan over medium heat.
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.
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.
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.
Stir in the heavy cream and Parmesan cheese, allowing the mixture to become creamy and well combined. Cook for another 2 minutes.
Add the fresh baby spinach to the skillet and gently fold it into the risotto. Cook for 1-2 minutes until the spinach wilts.
Season with salt and black pepper, adjusting to taste. If desired, stir in lemon zest for a bright pop of flavor.
Remove from heat and serve immediately, garnished with additional grated Parmesan if preferred.
Nutrition Facts
Calories |
1477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 3463 mg | 151% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 15.2 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1551 mg | 119% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1710 mg | 36% | |
*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.
