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!
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.
Nutrition
Serving: 1serving | Calories: 167kcal | Carbohydrates: 9g | Protein: 7g | Fat: 7g