Cozy Evening Keto Risotto (Printable)
Creamy cauliflower-based low-carb risotto with spinach and mushrooms, perfect for a comforting dinner.
# List of ingredients:
→ Vegetables
01 - 1 large head cauliflower (about 1.43 lbs), riced
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 3.5 oz baby spinach, roughly chopped
05 - 3.5 oz cremini or button mushrooms, sliced
→ Dairy
06 - 4 tbsp unsalted butter
07 - 3 oz grated Parmesan cheese
08 - 1/2 cup heavy cream
→ Liquids
09 - 1 cup low sodium vegetable broth
→ Seasonings
10 - 1/2 tsp sea salt, or to taste
11 - 1/4 tsp black pepper
12 - 1/4 tsp ground nutmeg (optional)
13 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
# Steps:
01 - Remove leaves and core from cauliflower, cut into florets, and pulse in a food processor until grains resemble rice.
02 - Melt half the butter in a large skillet over medium heat. Add chopped onions and cook 2-3 minutes until translucent.
03 - Add minced garlic and sliced mushrooms to the skillet; sauté for 4-5 minutes until softened.
04 - Stir in riced cauliflower, cooking for 3-4 minutes while stirring frequently.
05 - Pour in vegetable broth and heavy cream. Stir well, reduce heat to medium-low, and simmer 8-10 minutes until cauliflower is tender and most liquid absorbed.
06 - Add baby spinach, remaining butter, and Parmesan cheese. Stir until spinach wilts and mixture becomes creamy, about 2 minutes.
07 - Season with sea salt, black pepper, and nutmeg. Stir in chopped parsley.
08 - Serve warm, garnished with extra Parmesan cheese and parsley if desired.
# Expert Advice:
01 -
- It tastes indulgent and creamy without any of the carb guilt that usually comes with risotto night
- Ready in under 45 minutes, making it perfect for those cozy evenings when you need comfort food fast
- Naturally vegetarian and gluten-free, yet so satisfying that even non-keto friends will ask for seconds
02 -
- Don't skip the toasting step with the cauliflower rice—this one move prevents wateriness and ensures you get that risotto-like texture that makes people forget it's cauliflower
- Use low-sodium broth so you can control the salt level yourself—I learned this after ruining batch number three by using regular broth without reading the label
- The cream and butter are non-negotiable here—they're what make this feel like comfort food rather than just vegetables in broth
03 -
- For a vegan version, swap the butter for good olive oil, use nutritional yeast instead of Parmesan, and plant-based cream works beautifully—I tested this and it's almost as creamy as the dairy version
- Stir in a spoonful of mascarpone at the very end if you want to push the richness even further—it melts right into the creamy sauce and adds a subtle sweetness
- Make the cauliflower rice fresh the day you cook, or freeze it in an airtight container for up to three months—just don't try to defrost it first or it'll be watery