Cauliflower Risotto
Vegetarian, low-carb and keto-friendly Cauliflower Risotto recipe combines fresh mushrooms, cauliflower rice, and a flavorful broth that’s ready in under 15 minutes! With only 9 ingredients, it’s perfect for a low carb dinner and has 1/3rd (or less) the calories of traditional risotto and just 11g net carbs.
Servings: 6 servings
Calories: 108kcal
Ingredients
- 2 lbs cauliflower 1 small head of cauliflower, cut into large florets*
- 1.5 lbs brown mushrooms sliced
- 1 tsp avocado oil
- 1 small onion finely chopped
- 1 large garlic clove minced
- 1/2 cup chicken broth low sodium**
- 1/2 tsp salt
- Ground black pepper to taste
- 1/4 cup Parmesan cheese grated
- 1/4 cup mozzarella cheese shredded
- 3 tbsp parsley finely chopped
Instructions
- In a food processor, add cauliflower florets in 3-4 batches and process until “rice” forms. The key to proper coarse rice texture is not to overcrowd the bowl of food processor. Transfer to a medium bowl and set aside.
- Preheat large non-stick skillet on medium - high heat and add mushrooms. Cook until golden brown or about 5 minutes, stirring occasionally. Transfer to a medium bowl and set aside.
- Return skillet to medium heat and swirl oil to coat. Add onion and garlic, sauté until translucent or about 3 minutes, stirring occasionally.
- Add cooked mushrooms, cauliflower “rice”, broth, salt and pepper. Stir, cover and cook for 4 minutes.
- Turn off heat, add Parmesan and mozzarella cheese and parsley; stir until cheese is melted.
- Serve warm with chicken of choice (I like almond crusted chicken or baked chicken thighs).
Notes
- Make ahead: Prepare the cauliflower rice in advance and store it for up to 3 months in the freezer (or 5 days in the fridge). Then, when ready, cook it from frozen, adding a few extra minutes to the cooking time.
- Or use a bag of store bought cauliflower rice. If using frozen, don't thaw and add a few minutes to cooking time.
- Store: Keep refrigerated in a glass airtight container for up to 2 days. Reheat on the stovetop (or in a microwave) gently until warmed through. Add an extra splash (or more) of broth (or milk).
- Sub half of the stock with white wine if you wish.
Nutrition
Serving: 1.25cups | Calories: 108kcal | Carbohydrates: 15g | Protein: 9g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 344mg | Fiber: 4g | Sugar: 6g