Cauliflower Mushroom “Risotto” – Keto and Low Carb

Cauliflower Mushroom Risotto - Keto and Low Carb

This dish is surprisingly delicious!  As someone who has been making traditional risotto for years, I was hesitant to transform my old recipe into a Keto friendly version.  I thought for sure, there would be no way it could measure up, but I was pleasantly surprised!  Without the starch from arborio rice, which makes risotto super creamy, I added mascarpone to compensate and topped it off with a generous amount of freshly grated parmesan!  The nice thing about this dish, is it cooks in less than half the time of traditional risotto, and has zero guilt!

Ingredients

4 cups riced cauliflower

2 cups baby bella mushrooms, chopped

1/4 cup mascarpone cheese

2 cloves garlic, minced

1/4 cup chicken stock

3/4 cup freshly grated parmesan cheese

3 tablespoons grass-fed butter

1 tablespoon olive oil

1/3 cup white wine (I use Pinot Grigio)

1 tablespoon fresh parsley, chopped

Salt and Pepper to taste

Preparation

Add the butter and olive oil to a large skillet and once melted, add in the mushrooms.

Sauté until they have some good color, about 5 minutes.

Add in the garlic, sauté for about 20 seconds, careful not to burn it.

Add in the white wine and cook for another 2 minutes.

Add in the cauliflower, salt, pepper and chicken stock, cook uncovered for about 5-6 minutes or until it reaches your desired texture.  I prefer mine a little al dente.

Stir in the mascarpone cheese.

Then the parmesan cheese, just until melted and combined.

Garnish with fresh parsley and serve.

Cauliflower Mushroom Risotto - Keto and Low Carb

Cauliflower Mushroom Risotto - Keto and Low Carb

Cauliflower Mushroom Risotto - Keto and Low Carb

Cauliflower Mushroom Risotto - Keto and Low Carb

Makes 6 Servings

Macros: Fat 16 grams – Protein 8 grams – Carbs (net) 4 grams


Cauliflower Mushroom "Risotto" - Keto and Low Carb
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
This dish is surprisingly delicious!  As someone who has been making traditional risotto for years, I was hesitant to transform my old recipe into a Keto friendly version.  I thought for sure, there would be no way it could measure up, but I was pleasantly surprised!  Without the starch from arborio rice, which makes risotto super creamy, I added mascarpone to compensate and topped it off with a generous amount of freshly grated parmesan!  The nice thing about this dish, is it cooks in less than half the time of traditional risotto, and has zero guilt!
Course: Side Dish
Servings: 6
Ingredients
  • 4 cups riced cauliflower
  • 2 cups baby bella mushrooms chopped
  • 1/4 cup mascarpone cheese
  • 2 cloves garlic minced
  • 1/4 cup chicken stock
  • 3/4 cup freshly grated parmesan cheese
  • 3 tablespoons grass-fed butter
  • 1 tablespoon olive oil
  • 1/3 cup white wine I use Pinot Grigio
  • 1 tablespoon fresh parsley chopped
  • Salt and Pepper to taste
Preparation
  1. Add the butter and olive oil to a large skillet and once melted, add in the mushrooms.  Sauté until they have some good color, about 5 minutes.  

  2. Add in the garlic, sauté for about 20 seconds, careful not to burn it. Add in the white wine and cook for another 2 minutes.

  3. Add in the cauliflower, salt, pepper and chicken stock, cook uncovered for about 5-6 minutes or until it reaches your desired texture.  I prefer mine a little al dente.  

  4. Stir in the mascarpone and parmesan cheeses, just until melted and combined. Garnish with fresh parsley and serve.

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Marilyn D.

The recipe calls for olive oil but it is not mentioned in the directions. Where do you use it?