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    Home » Sides and Sweets » Keto Cauliflower Risotto

    Published: Jun 6, 2021 · Modified: Jan 23, 2022 by Marissa · This post may contain affiliate links.

    Keto Cauliflower Risotto

    Jump to Recipe Print Recipe

    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:

    saute mushrooms and onions
    ingredients in a pan
    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!
    a bowl of risotto with mushrooms on a blue background

    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!

    a bowl of risotto with mushrooms on a blue background

    Keto Risotto

    Marissa
    This keto risotto recipe is a healthy risotto made from cauliflower rice and mushrooms
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Side Dish
    Cuisine American
    Servings 5 people
    Calories 85 kcal

    Ingredients
      

    • 2 bags frozen cauliflower rice
    • 10 oz sliced mushrooms
    • ½ cup diced white onion
    • ½ cup frozen peas
    • 2 tbsp cream cheese
    • 1 tsp dried rosemary
    • 1 tbsp olive oil
    • salt and pepper to taste
    • ½ cup grated parmesan cheese

    Instructions
     

    • In large pan over medium heat, saute ½ cup diced white onion with 8 oz of sliced white mushroom for 5-6 minutes with ¼ tsp salt and olive oil.
    • Stir in 2 bags of frozen cauliflower rice with ½ cup frozen peas and allow to cook through (about 6 minutes.)
    • Stir in 2 tbsp of cream cheese and 1 tsp dried rosemary.
    • Top with ½ cup shredded parmesan cheese, salt, and pepper.

    Notes

    Be sure to stir in cream cheese while dish is warm to allow it to melt and then serve warm. 

    Nutrition

    Calories: 85kcalCarbohydrates: 6gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 99mgPotassium: 255mgFiber: 2gSugar: 3gVitamin A: 233IUVitamin C: 8mgCalcium: 70mgIron: 1mg
    Tried this recipe?Let us know how it was!
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