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Easy, Creamy Cauliflower Risotto

Easy, Creamy Cauliflower Risotto is a quick keto and low carb recipe prepared using frozen or fresh riced cauliflower. The ingredients include mushrooms, white wine, cream, and I like to toss on shrimp. You can add any protein you wish!

keto low carb cauliflower risotto in a pan with lemon
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What is in Cauliflower Risotto

I adapted this recipe from my Instant Pot Risotto. I use dry white wine (I prefer Pinot Grigio), fresh lemon juice, heavy cream, and I like to add fresh spinach. It wilts down easily and is a great way to sneak in a nutritious green vegetable.

What cheese do you use? I like to use Parmesan reggiano cheese because it’s traditionally used in risotto and it’s loaded with tons of flavor.

I also use baby bella mushrooms, but you can use whatever mushrooms you wish.

garlic, cream, butter, salt, and pepper for cauliflower risotto
white wine and chicken broth for cauliflower risotto

Frozen Riced Cauliflower

I used frozen cauliflower in this recipe because it’s convenient. You can find it at Trader Joe’s and most standard grocers carry it now as well.

chopped onions, spinach, mushrooms, lemon and frozen riced cauliflower for cauliflower risotto

How to Make Fresh Cauliflower Rice

You can take a head of fresh cauliflower and create your own rice if you wish. Chop the cauliflower into pieces and place it in a food processor or you can grate it using a cheese grater. You can read more about How to Make Cauliflower Rice here.

You should weigh the cauliflower and adjust macros if necessary, as this recipe calls for 15oz.

collage photo of 4 photos chopped onions and mushrooms sauteed in a pan, riced cauliflower in a pan with spinach

How to Make and Cook Cauliflower Risotto

  1. Add butter, mushrooms, and onions to a saute pan on medium-high heat.
  2. Saute until the onions are fragrant and translucent. Add garlic and stir.
  3. Next, add riced cauliflower, dry white wine, broth, salt and pepper to taste.
  4. Lower the heat to medium and cover the pan and simmer for 10 minutes.
  5. Remove the lid and stir in heavy cream, Parmesan cheese, lemon juice, and fresh spinach.
keto low carb cauliflower risotto in a pan with lemon

Does it Taste Like Risotto?

Taste? Yes, but the texture is different. Cauliflower rice is somewhat firm. You should simmer the cauliflower in broth and wine, which will soften it up. The cream will also give it a creamy texture.

However, it isn’t going to feel exactly like arborio rice, which is used in traditional risotto.

If you find the risotto isn’t creamy enough, add more cream, butter, or parmesan cheese. Feel free to adjust the recipe to fit your needs.

keto low carb cauliflower risotto in a pan with lemon
keto low carb cauliflower risotto in a pan with lemon and shrimp

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keto low carb cauliflower risotto on a white plate with lemon and shrimp
keto low carb cauliflower risotto in a pan with lemon
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5 from 2 votes

Easy, Creamy Cauliflower Risotto

Easy, Creamy Cauliflower Risotto is a quick keto and low carb recipe prepared using frozen or fresh riced cauliflower. The ingredients include mushrooms, white wine, cream, and I like to toss on shrimp. You can add any protein you wish!
Save this recipe here.
Course dinner, lunch
Cuisine American, Italian
Keyword cauliflower risotto, keto risotto, low carb risotto
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 167kcal

Ingredients

  • 2 tablespoons butter
  • 1 cup chopped mushrooms
  • 1/2 cup chopped white onion
  • 3 garlic cloves, minced
  • 15 oz riced cauliflower
  • 1/4 cup dry white wine
  • 1/2 cup broth chicken or vegetable broth
  • salt and pepper to taste
  • 2 tablespoons heavy whipping cream
  • 1/2 lemon, juice of
  • 2 cups fresh spinach
  • 1/4 Cup Parmesan Reggiano Cheese shaved or shredded

Instructions

  • Heat a pan on medium-high heat and add the butter.
  • When the butter melts, add the chopped mushrooms and onions. Saute until the onions are translucent and fragrant.
  • Add the garlic and stir.
  • Lower the heat to medium and add in the riced cauliflower and stir and ensure it gets coated in butter.
  • Add in the white wine, broth, salt and pepper to taste and stir.
  • Cover the pan and simmer for 10 minutes or until the cauliflower is tender.
  • Open the lid on the pan and add in the cream, lemon juice, Parmesan Reggiano, and spinach. Stir until equally coated and the cheese melts.

Video

Notes

  • I used the frozen riced cauliflower from Green Giant. Each package consists of 10oz, I used a package and a half.
  • If you use fresh cauliflower, be sure to weigh your serving and adjust the macros if necessary. You may also need to lower the cook time when you simmer to 7-8 minutes.
  • If you find the risotto isn’t creamy enough, add more cream, butter, or parmesan cheese. Feel free to adjust the recipe to fit your needs.
  • Feel free to toss in cooked shrimp, chicken, or whatever you like. I love to add shrimp.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 167kcal | Carbohydrates: 9g | Protein: 7g | Fat: 7g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
5 from 2 votes
Recipe Rating




Griffanzo

Sunday 8th of October 2023

Do you start from frozen? Or do you microwave first?

staysnatched

Sunday 8th of October 2023

Frozen.

Holly

Saturday 5th of February 2022

I actually don't like risotto, not a fan of the texture. But this one was perfect for me. Definitely reminded me more of Mexican fried rice texture versus the more sturdy noodle texture. I stan with the add fresh spinach, I had that and a bit of leftover herbs I added. This was a great keto bento lunch for me.

staysnatched

Monday 7th of February 2022

I'm glad to hear that.

Sharan

Wednesday 27th of October 2021

Such an excellent recipe, and so easy and flavourful! I used the Green Giant Frozen riced cauliflower and broccoli, and bone broth for the added protein and creaminess. It turned out absolutely perfect, definitely something that I would make again. I also love the fact that you can vary the vegetables in this. Aside from mushrooms, I think it would be delicious with peas, butternut squash, or even asparagus.

staysnatched

Friday 29th of October 2021

Those would be perfect!

Chuck Roberts

Friday 31st of January 2020

How many carbs or net carbs are in this recipe? Thanks.

staysnatched

Friday 31st of January 2020

Hi this information is listed at the bottom of the recipe card for each recipe.

Kathy

Saturday 11th of January 2020

How much parm?

staysnatched

Sunday 12th of January 2020

1/4 cup