Cozy Evening Low Carb Risotto (Printable)
A comforting cauliflower risotto low in carbs, luscious and ideal for cozy evenings with creamy textures.
# List of ingredients:
→ Vegetables
01 - 1 large head cauliflower (about 1.65 lbs), riced
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 4.25 oz baby spinach leaves
05 - 3.5 oz cremini mushrooms, sliced
→ Dairy
06 - 2.1 oz grated Parmesan cheese
07 - 1.75 oz unsalted butter
08 - 0.25 cup heavy cream
→ Liquids
09 - 2 cups vegetable broth (low sodium)
10 - 0.25 cup dry white wine (optional)
→ Seasonings
11 - 2 tbsp olive oil
12 - 0.5 tsp sea salt
13 - 0.25 tsp freshly ground black pepper
14 - Pinch of nutmeg (optional)
# Steps:
01 - Remove leaves and stem from cauliflower head. Cut florets into pieces and pulse in food processor until texture resembles rice grains. Set aside.
02 - Heat olive oil and 1 tbsp butter in large skillet over medium heat. Add chopped onion and cook 3-4 minutes until translucent, stirring occasionally.
03 - Stir in minced garlic and sliced mushrooms. Sauté 3-4 minutes until mushrooms soften and release moisture.
04 - Add riced cauliflower to skillet. Stir well to combine with aromatics. Cook for 2 minutes, stirring frequently to coat evenly.
05 - Pour in white wine if using. Simmer 1-2 minutes until almost completely evaporated, scraping up any browned bits from bottom of pan.
06 - Add vegetable broth 0.5 cup at a time, stirring frequently. Wait for liquid to absorb before adding more. Continue until cauliflower is tender but not mushy, about 10-12 minutes total.
07 - Stir in baby spinach leaves. Cook 1-2 minutes just until wilted, stirring gently to incorporate.
08 - Add remaining butter, heavy cream, and grated Parmesan cheese. Stir until fully melted and mixture becomes creamy and well combined. Season with salt, pepper, and nutmeg to taste.
09 - Serve immediately while hot. Garnish with additional Parmesan cheese and drizzle of olive oil if desired.
# Expert Advice:
01 -
- You get all the velvety satisfaction of traditional risotto with a fraction of the carbs and none of the postmeal heaviness
- The technique of adding broth gradually creates restaurant worthy texture while feeling meditative and soothing
02 -
- Cauliflower releases water as it cooks, so your risotto might look looser than traditional versions—this is normal and it will tighten slightly as it stands
- Do not rush the broth absorption process because this gradual addition is what develops the proper texture and allows flavors to concentrate
03 -
- Warm your broth before adding it—cold broth shocks the cauliflower and slows down the cooking process, making the whole thing take longer than necessary
- Let the finished risotto rest for 2 minutes before serving, which allows the sauce to thicken slightly and the flavors to settle into each other