This Keto Friendly Parmesan Risotto Recipe is a delicious hot keto side dish that will compliment any keto entree!
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!
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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.
Keto Parmesan Risotto
Ingredients:
- ½ Head of cauliflower
- 2 tbsp 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 tbsp 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 tbsp 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
Remove from the heat, and stir in 2-3 tbsp of freshly chopped parsley, and serve.
Keto Parmesan Risotto
Ingredients
- ½ Head of cauliflower
- 2 tbsp 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 tbsp chopped parsley
Instructions
- 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 tbsp of butter to a pot 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 tbsp of freshly chopped parsley, and serve.
Recommended Products
-
Cuisinart DLC-8SY Pro Custom 11-Cup Food Processor, White -
Bone Broth Soup, Mushroom Chicken, Beef, and Chicken Variety Pack by Kettle and Fire, Keto Diet, Paleo Friendly, Whole 30 Approved, Gluten Free, with Collagen, Protein, 16.2 fl oz (Pack of 3) -
Lagostina Stainless Steel Copper 8-Inch and 10-Inch Fry Pan Set Cookware, 2-Pack, Copper
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 157 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 37mg Sodium: 254mg Carbohydrates: 7g Fiber: 2g Sugar: 3g Protein: 5g
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