Keto Cauliflower Risotto

Not only is this keto cauliflower risotto recipe faster to make than traditional risotto- but it is a naturally gluten-free and low carb risotto.

Don’t think that using cauliflower rice will take away from this recipe- this keto risotto is full of flavor from mushrooms and rosemary! This mushroom risotto is made without wine.

Over the spoon for:

• Healthy creamy risotto
• Low carb side dish
• Ready in 15 minutes

What do you need:

• Cauliflower rice – I buy frozen cauliflower rice, but you could buy freshly chopped cauliflower rice or make it yourself in a food processor
• Fresh or frozen peas – canned peas would not be as good in this recipe
• Cream cheese- you could use plant based to make this vegan
• Rosemary - dried or fresh
• Parmesan cheese – this is optional

How to make:

1. Saute ½ cup diced white onion with 8 oz of sliced white mushroom for 5-6 minutes with ¼ tsp salt.
2. Stir in 2 bags of frozen cauliflower rice with ½ cup frozen pea and allow to cook through (about 6 minutes.)
3. Stir in 2 tbsp of cream cheese and 1 tsp dried rosemary.
4. Top with ½ cup shredded parmesan cheese, salt, and pepper.

Tips to prep:

• To make this keto risotto in lightning fast speed: slice mushrooms and onion ahead of time.
• Or buy already sliced mushroom and use frozen diced onion!

Serve keto risotto as the side to your favorite entrée like Air Fryer Pork Chops.

Store in the refrigerator and eat within 4 days.

If you like this low carb and healthy side dish you should try:

Air Fryer Artichokes

Asian Broccoli (Roasted from Frozen)

Balsamic Green Bean Side Dish

I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!