Our Keto Risotto recipe is a delicious recipe that makes a perfect main or side dish. It’s creamy, cheesy, and so yummy.
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.
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).
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 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.
Keto Risotto
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.
- 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
How To Store Keto Risotto
Store leftover Low Carb Mushroom Risotto in the fridge for up to 4 days, or freeze for up to 3 months.
Keto mushroom risotto can be reheated in the microwave or in a frying pan over low heat until warmed through.
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.