Traditionally, risotto is a creamy Northern Italian dish made with rice.

But rice is a starchy high-carb food that will definitely knock you out of the Keto Zone!

That is why we are sharing this low-carb keto cauliflower rice risotto. Now you can enjoy this delicious creamy Italian dish without sabotaging your weight loss results!

Cauliflower rice can be made from scratch by putting chopped cauliflower in a food processor. You can also buy pre-package cauliflower rice in the frozen and refrigerated sections of your local health food store.

Ingredients

1/4 cup grass-fed butter
8 ounces organic mushrooms, chopped
2 organic garlic cloves, minced
Sea salt, to taste
Organic black pepper, to taste
1 head cauliflower, riced (or 8 oz frozen cauliflower rice)
1/2 cup chicken broth
4 tbsp organic whipping cream
1 teaspoon coconut aminos
1/4 cup organic fresh parsley, chopped
1/4 cup organic/grass-fed parmesan cheese

Instructions

1. Melt butter in a skillet over medium heat.
2. Sauté mushrooms and garlic until mushrooms begin to sweat and garlic is fragrant.
3. Add salt and pepper.
4. Turn the heat down and add cauliflower rice.
5. Stir until cauliflower is coated with butter.
6. Add broth, cream, and coconut aminos and stir until well combined.
7. Cover and continue to cook for about ten minutes or until cauliflower is tender.
8. Once fully cooked, remove from heat.
9. Add parmesan and extra salt and pepper to taste.
10. Portion out in to bowls and add chopped parsley on top to serve.
11. Enjoy!

Serves: 4

Nutrition Facts

Per Serving

Calories: 143.75 kcal

Fat: 10.35 g

Net Carbs: 6.31 g

Protein: 5.25 g

Recipe adapted from alldayidreamaboutfood.com

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