Cauliflower Rice Risotto

This Keto Friendly Cauliflower Rice Risotto Recipe is a delicious hot keto side dish that is filling and will compliment any keto entree!

This post may contain affiliate links which means we receive a small commission at
no cost to you when you make a purchase. As an Amazon Associate, I may earn from
qualifying purchases. As an employee of Apogee, any affiliate links from our clients are at 0% commission and two-tiered referrals are at $0.

I love parmesan risotto, but it is so full of carbs it has been off limits since I began the keto lifestyle. With just a couple ingredient swaps I was able to make this low carb parmesan cheese risotto that everyone will love!

This keto side dish is really filling - which is great for keeping you satiated in between meals. It is the ultimate in keto comfort food.

Related Article: Keto Parmesan Baked Salmon with Shrimp

This is a great basic keto parmesan risotto recipe that you can change up to keep interesting.

Add in a can of sliced mushrooms for a creamy parmesan mushroom risotto. Use a shredded rotisserie chicken to add in more protein for a complete meal in one dish. Add in steamed broccoli or asparagus to up your fiber.

Cauliflower Rice Risotto

Ingredients:

• ½ Head of cauliflower
• 2 tablespoon Butter unsalted
• 1 Shallot chopped
• ½ c Bone broth
• ¼ c Heavy whipping cream
• ¼ c Parmesan cheese
• 2 cloves Garlic
• Salt and pepper to taste
• 2-3 tablespoon fresh chopped parsley

How To Make Keto Parmesan Risotto

Chop the ½ a head of cauliflower into large chunks and place into a blender or food processor. Pulse, until the cauliflower resembles grains of rice.

Add 2 tablespoon of butter to a shallow pan over medium-high heat on the stove.

Once melted, add the chopped shallot to the butter, and cook for 2-3 minutes until softened.

Mix in the garlic cloves, and cook for 30 more seconds.

Stir in the riced cauliflower, and stir to combine.

Pour in ½ cup of the bone broth. Place a lid on the pot, and steam for 3 minutes. More liquid will form during this time, so do not worry if the mixture looks a bit dry.

If there is too much extra liquid after steaming, drain off some of it.

Add in the heavy whipping cream, parmesan cheese and salt and pepper to taste. Stir to combine well. Cook uncovered for several more minutes until the extra liquid evaporates and the mixture thickens.

Remove from the heat, and stir in 2-3 tablespoon of freshly chopped parsley, and serve.