Keto Mushroom Risotto Recipe – Creamy Italian Vegetarian Dish

Keto Mushroom Risotto - easy cauliflower rice recipe
Keto Mushroom Risotto

Our Keto Mushroom Risotto is a delicious vegetarian recipe that makes a perfect main or side dish. It’s creamy, cheesy and oh so yummy!

This Keto Mushroom Risotto recipe makes 4 side serves (or 2 main servings). 1 side serving has 4g net carbs (as reflected in the nutritional information below).

Store leftover Low Carb Mushroom Risotto in the fridge for up to 4 days, or freeze for up to 3 months. It can be reheated in the microwave or in a frying pan over low heat until warmed through.

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Keto Mushroom Risotto Ingredients

Keto Mushroom Risotto Ingredients - easy cauliflower rice recipe
Keto Mushroom Risotto Ingredients
  • 2 tablespoons of Olive Oil
  • 2 cloves of Garlic, crushed
  • 1 small Onion, finely diced
  • 1 teaspoon of Salt
  • ½ teaspoon of White Pepper, ground
  • 7 ounces of Mushrooms, quartered
  • ¼ cup of Oregano Leaves, finely chopped
  • 9 ounces of Cauliflower Rice
  • ¼ cup of Vegetable Stock
  • 2 tablespoons of Butter
  • ⅓ cup of Parmesan Cheese, shredded

How to Make Keto Mushroom Risotto

How to make Keto Mushroom Risotto - easy cauliflower rice recipe
How to make Keto Mushroom Risotto
  1. Place a large nonstick frying pan over high heat.
  2. Add the oil, garlic, onion, salt, and pepper and saute for 5-7 minutes until the onion starts to turn translucent.
  3. Add mushrooms and oregano and saute for 5 minutes.
  4. Add the cauliflower rice and vegetable stock then reduce the heat to medium. Cook the risotto, stirring often for 10-15 minutes, until the cauliflower has softened.
  5. Remove from the heat and stir through the butter and parmesan cheese.
  6. Taste and add more seasoning if desired.
  7. Serve immediately.
Keto Mushroom Risotto - easy cauliflower rice recipe

Keto Mushroom Risotto Recipe - Creamy Italian Vegetarian Dish

Our Keto Mushroom Risotto is a delicious vegetarian recipe that makes a perfect main or side dish. It’s creamy, cheesy and oh so yummy!
5 from 3 votes
Print Pin Rate
Course: Dinner, Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 190kcal
Author: Gerri

Ingredients

Instructions

  • Place a large nonstick frying pan over high heat.
  • Add the oil, garlic, onion, salt, and pepper and saute for 5-7 minutes until the onion starts to turn translucent.
  • Add mushrooms and oregano and saute for 5 minutes.
  • Add the cauliflower rice and vegetable stock then reduce the heat to medium. Cook the risotto, stirring often for 10-15 minutes, until the cauliflower has softened.
  • Remove from the heat and stir through the butter and parmesan cheese.
  • Taste and add more seasoning if desired.
  • Serve immediately.

Nutrition

Calories: 190kcal | Carbohydrates: 8g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 847mg | Potassium: 412mg | Fiber: 4g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 34mg | Calcium: 167mg | Iron: 2mg
Low Carb Mushroom Risotto - easy cauliflower rice recipe
Low Carb Mushroom Risotto

Want more tasty Italian inspired Keto recipes; try our;

To make a larger batch of this Keto Mushroom Risotto recipe adjust the servings above.

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