Keto Risotto with Mushroom

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Keto Mushroom Risotto Recipe
Keto Mushroom Risotto. This easy cauliflower rice recipe is low carb, gluten free and healthy. It’s a quick vegetarian meal or side dish, perfect for dinner tonight.

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

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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.

Keto Mushroom Risotto Ingredients

Keto Mushroom Risotto Ingredients - easy cauliflower rice recipe
Keto Mushroom Risotto Ingredients
  • 2 tablespoons of Olive Oil2 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 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 Risotto

Keto Risotto with Mushroom

Our Keto Mushroom Risotto is a delicious vegetarian recipe that makes a perfect main or side dish made with cauliflower rice to keep it low-carb. It’s creamy, cheesy and so yummy!
5 from 8 votes
Print Pin
Course: Dinner, Main Course
Cuisine: Italian
Prep Time: 10 mins
Cook Time: 20 mins
0 mins
Total Time: 30 mins
Servings: 4 servings
Calories: 190kcal
Author: Gerri

Ingredients

  • 2 tablespoons Olive Oil
  • 2 cloves Garlic crushed
  • 1 small Onion finely diced
  • 1 teaspoon Salt
  • ½ teaspoon White Pepper ground
  • 7 ounces Mushrooms quartered
  • ¼ cup Oregano Leaves finely chopped
  • 9 ounces Cauliflower Rice
  • ¼ cup Vegetable Stock
  • 2 tablespoons Butter
  • cup Parmesan Cheese shredded

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

Serving: 100g | Calories: 190kcal | Carbohydrates: 6g | 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
Easy Keto Mushroom Risotto Recipe with Cauliflower Rice
Easy Keto Mushroom Risotto Recipe with Cauliflower Rice

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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