Servings: 4 servings
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Ingredients
- 226.8 g Mushrooms chopped
- 2 cloves Garlic minced
- Salt and pepper to taste
- 340.2 g Riced cauliflower (the frozen version works just as well as the fresh one, no need to thaw)
- 60 g Dry white wine
- 58.75 g Chicken broth
- 2 tablespoons Heavy cream
- 50 g Freshly grated Parmesan cheese. Add more as desired
Instructions
- Melt the butter in a large sauté pan over medium heat until it becomes hot. Add the chopped mushrooms and garlic and sauté them until the mushrooms become tender and have a slight golden brown color. Season the mixture with salt and pepper.
- Turn down the heat to medium-low, then add the cauliflower to the pan and mix it well with the butter. Pour the white wine and let it cook until the liquid has evaporated. Gradually add the broth, a few tablespoons at a time, while stirring frequently and letting it evaporate each time.
- Add more broth and a few tablespoons of cream once the cauliflower becomes tender. Cover the pan with a lid and allow the cauliflower to steam until fully cooked. Add more broth or cream as needed.
- Stir in the Parmesan cheese and add extra salt and pepper to taste. Serve the dish with grated Parmesan cheese on top, if desired.
Other Keto Vegetarian Recipes
Nutrition Facts
Calories: 245 kcal
Fat: 19.7g
Protein: 9.2g
Net Carbs: 7.5g
Fiber: 2.3g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Cauliflower Mushroom Risotto
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
