This creamy keto risotto is going to be your next favorite side dish! So creamy, cheese and definitely a family pleaser!
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Creamy Keto Risotto
I don’t know about you, but risotto has been something I’ve been missing for a while and used to absolutely love! So, I set out to make the best creamy keto risotto on the planet.
There are so many wonderful dishes that you can make with cauliflower rice and so many….. not so wonderful dishes. Trust me, I’ve had plenty of both!
On top of my list currently for cauliflower recipes are my seasoned cauliflower tots, garlic mashed “potatoes” and the most recent addition is this creamy keto risotto.
I buy a giant bag of frozen, organic pre-made cauliflower rice from Costco. It saves a TON of time (and money).
OTHER KETO BUDGET TIPS – Keto on a budget
What I love about this recipe is that on those nights when you are just tired of having some variation of meat and veggies for dinner, you can throw this in there as a side dish.
You’ll be getting a hefty dose of veggies, yet you can let your mind wander and pretend you are eating real risotto.
I mean, I don’t crave real risotto anymore, but recipes like this make me happy as I do miss the flavor and texture. But not anymore!
Is Risotto Keto?
This risotto is definitely keto. Normal risotto, however, is most definitely not. You’d be surprised how many non keto recipes can very easily be made keto. Just take a gander through the rest of my recipes and you’ll be pleasantly suprised!
How to Store Keto Risotto
Just throw the leftovers in an airtight container and stick them in the fridge! They could last for 3-4 days if kept cold and stored properly.
New Flavors and Substitions
I have been known to add a bunch of fun new flavors and substitutions to this recipe. My favorite is to add some fresh lemon juice as well as mushrooms! So tasty. Different cheeses also work well. I would keep the Parmesan, but you can add in some new cheese flavors as well.
How Many Carbs in Keto Risotto
This keto risotto recipe comes in at about 3 net carbs per serving. Super low carb and super healthy!
The carb count will change slightly depending on any substitutions you make (if any), but the base recipe is only 3!
How to Make Keto Risotto
Add the butter and oil to a skillet over medium heat. Mix in the onions, and saute until tender.
Place the garlic in the skillet, and saute for 30 seconds.
Cut the cauliflower into florets, and pulse in a food processor until it is riced.
Add the riced cauliflower and chicken broth to the skillet.
Cover, and cook for 10 minutes. Remove the cover, and stir in the heavy whipping cream, parmesan cheese, parsley and salt and pepper to taste.
Cook another 5 minutes, remove from the heat and let sit 5-10 minutes before serving.
Other Recipes You Might Like
Seasoned Cauliflower Tater Tots
Cheesy Spiced Brocolli Cauliflower Rice
Creamy Keto Risotto
Ingredients
- 1 tablespoon Olive oil
- 1 tablespoon butter unsalted
- ½ onion chopped
- 2 teaspoon minced garlic
- 1 medium head of cauliflower
- ⅔ cup chicken broth
- 2 tablespoon chopped parsley
- ¼ cup Parmesan cheese grated
- ¼ cup heavy whipping cream
- Salt and pepper to taste
Instructions
- Add the butter and oil to a skillet over medium heat.
- Mix in the onions, and saute until tender.
- Place the garlic in the skillet, and saute for 30 seconds.
- Cut the cauliflower into florets, and pulse in a food processor until it is riced. Add the riced cauliflower and chicken broth to the skillet. Cover, and cook for 10 minutes.
- Remove the cover, and stir in the heavy whipping cream, parmesan cheese, parsley and salt and pepper to taste.
- Cook another 5 minutes, remove from the heat and let sit 5-10 minutes before serving.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
Does this recipe yield 8 servings or 6 servings? At the top of the recipe version for printing, it says 8 servings whereas in the Nutritional info area, it says 6 servings.
Oops! Great catch! It is 6 servings. I will fix that right now! Thanks!