Low Carb Cauliflower Mushroom Risotto


Low Carb Cauliflower Mushroom Risotto

Keto Cauliflower Mushroom Risotto

Low Carb Cauliflower Mushroom Risotto: a flavorful and guilt-free twist on the classic dish. This innovative recipe swaps traditional rice for cauliflower, creating a creamy and satisfying risotto that’s low in carbs. With earthy mushrooms, aromatic herbs, and a velvety texture, this dish is a true delight for your taste buds. Indulge in the deliciousness of Low Carb Cauliflower Mushroom Risotto, guilt-free!


  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 4 medium baby bella mushrooms
  • 1 cup chicken broth
  • 1 large cauliflower, riced riced
  • ¼ cup heavy whipping cream
  • ¼ cup Parmesan cheese
  • 1 tsp tarragon
  • Salt and pepper to taste


  • Chop florets and place in a food processor. Process them until they’re about the size of couscous.

  • In a pan or small pot, cook garlic and mushrooms in a tablespoon of olive oil over medium heat.

  • When the garlic is fragrant, add chicken broth and your riced cauliflower. Stir very well.

  • Lower the heat so that the whole dish simmers and cover.

  • Let steam for 5-7 minutes.

  • 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

  • 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.


Serving Size: 4
Calories: 143.75 | Fat: 0.35 | Protein: | Net Carbs: 6.31g

Keyword low carb, Mushroom Risotto


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