This delicious Cauliflower Risotto is made with parmesan and cream cheese and piled high with seasonings! This one-pan meal is low-carb, gluten-free, and ready in under 30 minutes!
This Cauliflower Rice Risotto is such a wonderful dish! Fresh riced cauliflower (or frozen) is combined with butter, a flavorful broth, and wine mixture to create an immensely delicious mix. Add in two types of cheese and Italian seasoning, and you’ve got the perfect low carb meal! This Cauliflower Risotto also comes together very easily, using only one pan and it is ready in under 30 minutes! This healthy risotto is made without using heavy cream and is completely gluten free! For more great side recipes, check out this list of The Best Keto Thanksgiving Sides!
Ingredients
As always, here is a quick overview of the ingredients used in our Cauliflower Risotto. For the complete recipe, just scroll to the bottom of the page.
- Riced cauliflower: fresh is best in this recipe, but you can use frozen. Just remember the cooking time will be longer, and you will need to cook off the moisture otherwise the dish will be soggy.
- Butter: salted, or unsalted butter will work.
- Garlic: fresh garlic adds the best flavor! You can also add chopped shallot if you prefer a deeper, more complex flavor.
- Broth: any variety will work such as bone, chicken, beef or vegetable. This is simply a matter of preference.
- White wine: a dry white wine such as Sauvignon Blanc. If you need to skip the wine, no worries; simply use additional broth in its place.
- Cream cheese: full fat or reduce fat will work. This is also nice with a seasoned cream cheese such as garlic and herb.
- Parmesan or Asiago cheese: you can use one, the other or a mixture of the two.
- Spices: Italian seasoning, salt and pepper
How to Make Risotto with Cauliflower Rice
You can make this simple vegetable dish in three easy steps!
- First, melt the butter (reserve one tablespoon) in a large deep skillet. Add the minced garlic and saute. Add the cauliflower rice and saute for an additional two minutes.
- Add your broth and bring to a simmer while stirring occasionally. When the liquid has reduced by half, add the wine. Allow the mixture to simmer for 8-10 minutes, or until almost all of the liquid has evaporated.
- Next, stir in the cream cheese, parmesan or Asiago, butter and spices. Stir until the butter and cheese have melted and you are ready to serve your healthy risotto!
Tips and Tricks
- Wine: The wine adds a depth of flavor, but if you prefer not to use it, simply add an additional 1/4 cup of broth.
- Frozen Cauliflower: Yes, you can use frozen cauliflower rice. However, it will have a lot of moisture, so the dish will take a bit longer to cook. A good rule of thumb is to
- Make Ahead: This risotto will stay fresh in the fridge in an airtight container for up to four days, so you can prepare it ahead of time and serve it when you’re ready.
- Add-ins: you can add shallots, sun-dried tomatoes, or chopped spinach to this recipe. It is easy to customize based on your personal preferences.
Serve
I served this healthy risotto with Shrimp Scampi, it is a wonderful combination! Some other ideas include:
More Cauliflower Recipes
- 10+ Keto Cauliflower Recipes
- Keto Mashed Cauliflower
- Loaded Bacon Cheddar Cauliflower Casserole (keto + low carb)
- Keto Cheesy Chicken and Broccoli Casserole with Cauliflower Rice
Cauliflower Risotto (no heavy cream!)
Ingredients
- 4 heaping cups riced cauliflower fresh is best, see notes below for frozen
- 3 tablespoons butter reserve 1 tblsp for the end
- 2 tablespoons minced garlic
- 1 cup good quality broth bone, chicken, vegetable all work
- 1/4 cup dry white wine
- 2 ounces cream cheese
- 1/2 cup grated parmesan or Asiago cheese
- 1/2 tbsp Italian seasoning
- 1/2 teaspoon salt and pepper to taste
Instructions
- In a large, deep skillet melt 2 tablespoons of butter over medium heat. Add the minced garlic and saute until fragrant. Add the cauliflower and saute 2 minutes.
- Pour in the broth and bring the mixture to a simmer, uncovered, stir occasionally. When the liquid has reduced by half pour in the wine and allow the mixture to simmer until almost all of the liquid has evaporated. (This takes about 8-10 minutes)
- When most of the liquid is gone stir in the cream cheese, shredded cheese, butter and spices. Stir just until the cheeses and butter have melted. Serve immediately.
[…] 4-5 servings, depending on how large your chicken is. Only 0.8 net carbs each. Side suggestion: Cauliflower Risotto – 4 servings, 4.3 net carbs each; This amazingly creamy, low-carb side gives you a […]