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Low Carb Cauliflower Risotto

Creamy Low Carb Cauliflower Risotto Bursting with Veggies

A delicious Low Carb Cauliflower Risotto that is healthy, creamy, and packed with vibrant garden vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Gluten-Free
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 4 cups Cauliflower, riced
  • 2 tablespoons Olive Oil or butter for richer flavor
  • 8 ounces Brown Mushrooms, sliced or cremini/shiitake
  • 1 medium Yellow Onion, minced
  • 2 cloves Garlic, minced
  • 1/2 cup Dry White Wine or extra vegetable broth
  • 1 cup Asparagus, sliced into small coins
  • 1 medium Zucchini, sliced or grated
  • 1 cup Green Peas fresh or frozen
  • 2 cups Vegetable Broth or chicken broth
  • 1/2 cup Whole Milk or coconut milk for dairy-free
  • 1/2 cup Parmesan Cheese, grated or nutritional yeast for vegan
  • 1 teaspoon Kosher Salt to taste
  • 1 teaspoon Black Pepper to taste
  • 1 teaspoon Lemon Zest freshly grated
  • 1/4 cup Parsley, chopped for garnish
  • 1/4 cup Basil, chopped for garnish

Equipment

  • Skillet
  • Box Grater or Food Processor

Method
 

Step-by-Step Instructions
  1. Grate the cauliflower florets until you have approximately 4 cups of cauliflower rice.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, add sliced mushrooms, and sauté for about 3 minutes.
  3. Reduce heat to medium, add remaining olive oil, minced onions, and garlic; sauté for 2 to 3 minutes until translucent.
  4. Stir in the grated cauliflower rice and sauté for about 2 minutes to meld the flavors.
  5. Pour in the dry white wine and scrape the bottom of the pan, allowing it to simmer for 2 minutes until mostly evaporated.
  6. Add asparagus, zucchini, and green peas to the skillet, incorporating vegetable broth and whole milk; cook until liquid is absorbed.
  7. Turn off heat and stir in grated Parmesan cheese, seasoning with salt and pepper; mix in cooked mushrooms and lemon zest.
  8. Garnish with chopped parsley and basil, serve warm, and enjoy your rich, creamy risotto.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 12gProtein: 10gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Perfect for busy weeknights, this risotto is both healthy and comforting. Adjust seasoning to taste, especially after adding cheese.

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