This keto cauliflower rice risotto with mushroom recipe is a delicious dish that makes a perfect main meal or side. It’s creamy, cheesy, and very low carb, with just 2g net carbs per serving.
This easy cauliflower rice recipe is low-carb, gluten-free, and healthy. It’s a quick vegetarian or side dish, perfect for dinner tonight.
This Keto Risotto recipe makes four side serves (or two main servings). One side serving has 4g net carbs (as reflected in the nutritional information below).
Keto 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
- 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 turns 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, often stirring, 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.
Keto Risotto
Unit Conversion
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
- ⅓ 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.2 tablespoons Olive Oil, 1 small Onion, 1 teaspoon Salt, ½ teaspoon White Pepper, 2 cloves Garlic
- Add mushrooms and oregano and saute for 5 minutes.7 ounces Mushrooms, ¼ cup Oregano Leaves
- 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.9 ounces Cauliflower Rice, ¼ cup Vegetable Stock
- Remove from the heat and stir through the butter and parmesan cheese.2 tablespoons Butter, ⅓ cup Parmesan Cheese
- Taste and add more seasoning if desired.
- Serve immediately.
Nutrition
How To Store Keto Risotto
Store risotto in the fridge for up to 4 days, or freeze for up to 3 months.
No, traditional risotto is not keto-friendly as it is made with rice. Replacing rice with cauliflower will make risotto keto friendly.
Keto risotto can be reheated in the microwave or a frying pan over low heat until warm.
Want more tasty Italian-inspired Keto recipes; try our;
To make a larger batch of this Keto Mushroom Risotto recipe, adjust the servings above.
Taste so decadent, I can’t believe it’s not really risotto. I will be making this a lot. So much easier to make too.
So glad you enjoyed it, Mary.
This recipe is absolutely decadent and punches flavour like nothing else. So hard to resist having just one serving. Thanks so much for posting it.
Hello Jyri,
Thank you so much for your kind words. So glad you like it.
That looks really good!