Cheesy Low-Carb Risotto

Martina SlajerovaUpdated 3 March 2021★★★★☆4.3 (68 ratings)

Ready in 20m
8.1 g net carbs
367 kcal
Serves 4

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Cauliflower is one of the staples in my kitchen. You can use it instead of rice, in a delicious grain-free pizza base and even instead of potatoes to make this creamy mash.

Apart from making cauli-rice, there are several ways you can use this healthy cruciferous vegetable in low-carb recipes! Cauliflower can be used instead of potatoes in recipes such as cauli-mash, potato salad and even potato gratin. So versatile!

Step-by-step

Make the cauliflower rice by following this recipe. Do not cook the cauli-rice.
For best results, use the grating blade or the S blade of your food processor to create rice-like shapes.
Grease a large pan with ghee or butter. Once hot, add the finely chopped onion and cook over a medium heat until lightly browned.
Add the cauli-rice and mix well.
Cook for just a few minutes and pour in the chicken stock (or vegetable stock). Cook for another 5 minutes or until the cauli-rice is crisp-tender. Meanwhile, grate the cheddar and parmesan cheese.
Add the mustard, stir and take off the heat.
Add the grated cheese and mix well. Keep some parmesan cheese for garnish. Add the freshly chopped chives and also keep some for garnish. Season with salt to taste if needed.
Place the "risotto" into serving bowls and top with the remaining parmesan cheese and chives. Serve immediately or store in the fridge for up to 4 days.

Recipe

Cheesy Low-Carb Risotto

★★★★☆4.3 (68 ratings)

A healthy twist on a classic Italian dish. This vegetarian keto risotto is packed with flavor and won't spike ...

Hands on: 15m
Overall: 20m
Servings: 4

8.1 g
Net carbs: 16.8 g
Protein: 28.8 g
Fat: 367
kcal

Pin Rate

Ingredients makes 4 servings

6 cups Cauli-rice - about 1 medium cauliflower (720 g/ 1.6 lb / 25.4 oz)
¹/₄ cup ghee or butter (55 g/ 1.9 oz)
1 small white onion, finely chopped (70 g/ 1.9 oz)
1 cup chicken stock or vegetable stock (240 ml/ 8 fl oz)
1 tsp Dijon mustard (you can make your own)
1 cup cheddar cheese, shredded (110 g/ 4 oz)
1 cup grated parmesan cheese or any hard Italian-style cheese (60 g/ 2.1 oz)
2-4 tbsp freshly chopped chives, parsley or spring onion
sea salt, to taste

Instructions

Make the cauliflower rice by following this recipe. Do not cook the cauli-rice.
For best results, use the grating blade or the S blade of your food processor to create rice-like shapes.
Grease a large pan with ghee or butter. Once hot, add the finely chopped onion and cook over a medium heat until lightly browned.
Add the cauli-rice and mix well.
Cook for just a few minutes and pour in the chicken stock (or vegetable stock). Cook for another 5 minutes or until the cauli-rice is crisp-tender. Meanwhile, grate the cheddar and parmesan cheese.
Add the mustard, stir and take off the heat.
Add the grated cheese and mix well. Keep some parmesan cheese for garnish. Add the freshly chopped chives and also keep some for garnish. Season with salt to taste if needed.
Place the "risotto" into serving bowls and top with the remaining parmesan cheese and chives. Serve immediately or store in the fridge for up to 4 days.

Nutrition per serving, about 1 ½ cups

Carbs 9%Protein 19%Fat 72% of calories

Net carbs: 8.1 g
Total carbs: 12.1 g
Fiber: 4 g
Sugars: 4.5 g
Protein: 16.8 g
Fat: 28.8 g
Saturated fat: 16.8 g
Calories: 367 kcal
Sodium: 501 mg · 21.8% RDA
Magnesium: 48 mg · 11.9% RDA
Potassium: 676 mg · 33.8% EMR

Nutrition by ingredient

Per about 1 1/2 cups	Net carbs	Protein	Fat	kcal
Cauliflower rice, homemade (cauli-rice, KetoDiet app)	5.3 g	3.5 g	0.5 g	45
Ghee	0 g	0 g	13.8 g	125
Onion, white, fresh	1.3 g	0.2 g	0 g	7
Chicken stock (broth), chicken only, homemade	0 g	1.2 g	1.2 g	16
Dijon mustard	0 g	0 g	0 g	1
Cheddar cheese	0.9 g	6.5 g	9.4 g	114
Parmesan cheese	0.5 g	5.4 g	3.9 g	59
Chives, fresh	0.1 g	0.1 g	0 g	1
Total	8.1 g	16.8 g	28.8 g	367

Serving size about 1 1/2 cups

Gluten free
Egg free
Nut free
Nightshade free
Pork free
Avocado free
Coconut free
Fish free
Shellfish free
Beef free
Pescatarian
Vegetarian

Comments & ratings (12)

4.368 ratings

5 ★39
4 ★14
3 ★12
2 ★0
1 ★3

Angela7 March 2018
If I wanted to cut down on the protein, would you suggest cutting the cheeses to 1/2 cup each?
1. Martina @ KetoDietAuthor27 March 2018
  If you need to reduce the protein, then you do need to reduce the amount of cheese or use a higher-fat, lower protein cheese such as cheddar instead of Parmesan.
Gia Smith5 March 2018
this recipe states that it makes 4 servings, please tell me what is the typical serving amount?
1. Martina @ KetoDietAuthor27 March 2018
  Hi Gia, I'm sorry but I don't have the exact amount (I didn't weigh/measure it). I just divided it between 4 bowls.
Katya Garcia26 February 2018
Hi! Great blog, thank you for posting all these helpful tips. Just had a quick question, regarding the creamy risotto recipe and was wondering if the cauliflower could be replaced instead because the taste of cauliflower doesn't sit well on my pallet. Or if you had other alternatives that'll also be helpful. thank you in advance!
1. Martina @ KetoDietAuthor27 March 2018
  Hi Katya, I've seen people using hemp seeds instead of cauliflower - you could give them a try. Or you could try shirataki rice (similar to the noodles: How To Cook & Like Shirataki Noodles). I hope this helps!
Njambi29 July 2015
I'm new here and I absolutely love your website and app.
I tried this recipe today and it turned out great. I will be preparing this regularly!
1. Martina @ KetoDietAuthor31 July 2015
  Thank you, glad you liked it! 😊
MariaG4 June 2015
Thanks for another veggie recipe and keep up the great work!
1. Martina @ KetoDietAuthor31 July 2015
  Thank you 😊
Kat4 June 2015
Love this! Made it with some ground turkey and it was absolutely delicious! Making it again 😉
1. Martina @ KetoDietAuthor31 July 2015
  Thanks Kat!

Cheesy Low-Carb Risotto

Step-by-step