Low Carb Cauliflower Mushroom Risotto

Side Items > Keto Recipes

Cauliflower is one of the most versatile vegetables on a ketogenic diet, and definitely should be included in every pantry out there. It can get carby when you use a bunch of it, but when you use it as a side item, stuffing, or part of another recipe – it’s definitely a bright addition to any dish.

Today, we’re making cauliflower risotto. I’m sure by now you’ve tried cauliflower rice and realized that with a bit of TLC, it can be turned into just about anything (pizza crusts, rice, crunch texture, soft texture). After doing the hemp heart “wild rice” recipe, I started experimenting more and more with cauliflower to get a creamy texture that I was longing for in a risotto. Lo and behold, here it is!

Mushroom Risotto overhead

Now, I know what you’re thinking already. Cauliflower sometimes gives that slightly stinky smell off that lingers around in the cauliflower itself. None of that here. We make sure to cook it thoroughly in broth (and then some more) to make sure all of the flavors are imparted into the cauliflower without having that lingering taste that can stay around.

The mushrooms, parmesan cheese, and tarragon really play a great aromatic role in this dish as a whole. Though you can sub in pretty much any herbs you’d like, I thought tarragon was a really nice addition and gave a slightly different flavor than what most people might be used to. I hope you get the chance to put this on your holiday table and enjoy it with everyone around it!

Yields 2 servings of Low Carb Cauliflower Mushroom Risotto

The Preparation

  • 1 tbsp. Olive Oil
  • 2 cloves Garlic
  • 4 medium Baby Bella Mushrooms
  • 1 cup Chicken Broth
  • 2 cups Cauliflower, riced
  • 1/4 cup Heavy Cream
  • 1/4 cup Parmesan Cheese
  • 1 tsp. Tarragon
  • Salt and Pepper to taste

The Execution

1. Take a large head of cauliflower and cut it in half. Rip or cut off the cauliflower florets and place them into a food processor.

1Process cauliflower

2. Process them until they’re about the size of rice, or couscous.

2Riced cauliflower

3. Then on a pan or small pot, cook your garlic and mushrooms in a tablespoon of olive oil over medium heat.

3Cook garlic and mushrooms

4. When the garlic is fragrant and the mushrooms slightly shriveled, add a cup of chicken broth and your riced cauliflower. Stir very well.

4Add cauliflower rice

5. Lower the heat so that the whole dish simmers and cover it up. Let it steam for about 5-7 minutes to cook the cauliflower.

5Add broth and steam

6. After the cauliflower has cooked a bit, you want to remove the cover and let some of the chicken broth liquid evaporate away and cook the cauliflower a bit more. This should take about 5-10 minutes.

6Let reduce

7. Lastly, once there is no moisture at the bottom of the pan when stirred, add the heavy cream, parmesan cheese and your spices. Make sure to add tarragon last as it loses its flavor if cooked for too long over direct heat.

7Add cream and cheese

8. Stir the parmesan into the cauliflower until it’s melted and everything comes together. Plate, serve, and enjoy!

A super delicious and never-fail way to make your cauliflower into an amazing side dish for any meal. Shared via //www.ruled.me/

This makes a total of 2 servings of Low Carb Cauliflower Mushroom Risotto. Each serving comes out to be 246 Calories, 20g Fats, 6g Net Carbs, and 7g Protein.

Mushroom Risotto Calories Fats (g) Carbs (g) Fiber (g) Net Carbs (g) Protein (g)
1 tbsp. Olive Oil 120 14 0 0 0 0
2 cloves Garlic 8 0 2 0 2 0
4 Baby Bella Mushrooms 16 0 2 0 2 0
1 cup Chicken Broth 10 0 1 0 1 2
2 cups Cauliflower, riced 50 0 10 5 5 4
1/4 cup Heavy Cream 200 20 2 0 2 0
1/4 cup Parmesan Cheese 80 6 0 0 0 8
1 tsp. Tarragon 3 0 0 0 0 0
Salt and Pepper to taste 4 0 0 0 0 0
Total 491 40 17 5 12 14
Per Serving 245.5 20 8.5 2.5 6 7
Low Carb Cauliflower Mushroom Risotto

This makes a total of 2 servings of Low Carb Cauliflower Mushroom Risotto. Each serving comes out to be 246 Calories, 20g Fats, 6g Net Carbs, and 7g Protein.

The Preparation

  • 1 tbsp. Olive Oil
  • 2 cloves Garlic
  • 4 medium Baby Bella Mushrooms
  • 1 cup Chicken Broth
  • 2 cups Cauliflower, riced
  • 1/4 cup Heavy Cream
  • 1/4 cup Parmesan Cheese
  • 1 tsp. Tarragon
  • Salt and Pepper to taste

The Execution

  1. Chop florets and place in a food processor. Process them until they’re about the size of couscous.
  2. In a pan or small pot, cook garlic and mushrooms in a tablespoon of olive oil over medium heat.
  3. When the garlic is fragrant, add chicken broth and your riced cauliflower. Stir very well.
  4. Lower the heat so that the whole dish simmers and cover. Let steam for 5-7 minutes.
  5. After the cauliflower has cooked a bit, remove the cover and let some of the chicken broth evaporate and cook the cauliflower more. This should take about 5-10 minutes.
  6. Once there is no moisture at the bottom of the pan when stirred, add the heavy cream, parmesan cheese and your spices. Stir until parmesan has melted and serve.
https://www.ruled.me/low-carb-cauliflower-mushroom-risotto/

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