Keto Venetian Cauliflower Risotto

A luxurious twist on the classic Italian dish, this Keto Venetian Cauliflower Risotto is a symphony of creamy textures and delicate flavors, perfect for a low-carb lifestyle without compromising on taste.

Course Dinner

Cuisine Italian

Keyword Cauliflower Risotto, Keto Dinner, Keto Venetian Cauliflower Risotto, Low Carb Risotto

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 250kcal

Equipment

Food processor
Large skillet
Measuring cups and spoons
Knife and cutting board
Stirring Spoon

Ingredients

1 large head cauliflower approximately 2 pounds/900g, riced
2 tbsp olive oil
1 small onion finely chopped (about 1/2 cup/75g)
2 cloves garlic minced
½ cup chicken or vegetable broth
½ cup grated Parmesan cheese
¼ cup heavy cream
1 tbsp unsalted butter
½ tsp salt or to taste
¼ tsp black pepper or to taste
2 tbsp fresh parsley chopped for garnish
½ cup shredded mozzarella optional for additional creaminess

Instructions

Begin by ricing the cauliflower. Remove the leaves and stem, and chop the head into florets. Pulse the florets in a food processor until the mixture resembles rice grains. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the riced cauliflower, and cook for about 5 minutes, or until it begins to soften.
Pour in the broth, and continue to cook, stirring frequently until the liquid is mostly absorbed and the cauliflower is tender, about 10 minutes.
Lower the heat and mix in the Parmesan cheese, heavy cream, and butter. Stir until all the ingredients are well combined and the risotto has a creamy texture.
Season with salt and pepper to taste. If you're opting for extra creaminess, fold in the shredded mozzarella until it melts into the risotto.
Remove from heat, garnish with chopped parsley, and serve immediately.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth.

The consistency of the risotto can be adjusted by adding more broth for a looser texture or cooking longer for a thicker consistency.

This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove with a splash of broth to restore creaminess before serving.

Nutrition