Hey y’all! If you’re missing that rich, creamy goodness of risotto but don’t want to mess up your keto game, I got you! We’re swapping out the high-carb Arborio rice for cauliflower rice, trust me, you won’t even miss it. Let’s get cooking!
Keto Mushroom Cauliflower “Risotto”
Keto Cauliflower Mushroom “Risotto” is a creamy, low-carb twist on the classic dish, swapping Arborio rice for cauliflower rice while keeping all the rich, savory flavors. Sautéed mushrooms, shallots, and Parmesan cheese come together with warm broth for a velvety, indulgent texture,without the carbs! Ready in just 35 minutes, this dish is perfect as a side or main meal.Macros per serving: 290 calories, 23g fat, 8g protein, 6g net carbs.
Servings 4 servings
Calories 290kcal
Ingredients
4 cups chicken broth (or bone broth for extra flavor)
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 medium shallots, diced
4 cups cauliflower rice (fresh or frozen)
½ cup dry white wine (optional, but adds amazing depth!)
4 tablespoons butter
3 tablespoons finely chopped chives
⅓ cup freshly grated Parmesan cheese
Sea salt & freshly ground black pepper to taste
Instructions
Get That Broth Ready
Heat your chicken broth in a saucepan over low heat—keeping it warm helps everything cook evenly.
Sauté the Mushrooms
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the portobello and white mushrooms and cook until they’re tender and golden brown (about 5-7 minutes). Remove from the pan and set aside.
Build the Flavor Base
In the same skillet, add 1 tablespoon olive oil and sauté the shallots until they’re soft and fragrant (about 2 minutes).
Cauliflower Rice Time!
Stir in the cauliflower rice and cook for 2-3 minutes. If you’re using wine, pour it in now and let it simmer until mostly evaporated.
Simmer & Stir
Slowly add the warm broth to the cauliflower rice, about ½ cup at a time, stirring frequently. Let the liquid absorb before adding more. This should take about 10-15 minutes.
Make it Creamy
Stir in the butter, sautéed mushrooms, Parmesan cheese, and chives. Let everything melt together into a rich, creamy risotto-like texture.
Season & Serve!
Taste and add salt & pepper as needed. Serve it up hot and enjoy your keto-friendly comfort food!
Cooking Tips:
🔥 Want extra creaminess? Stir in 2 tablespoons of heavy cream at the end!
🔥 Need more protein? Add grilled chicken or shrimp on top.
🔥 Dairy-Free? Swap out butter for ghee and use nutritional yeast instead of Parmesan.
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