Creamy Cauliflower Risotto
Creamy Cauliflower Risotto is absolutely delicious and keto friendly. This healthy alternative tastes as good as traditional risotto, maybe better!
Servings: 4
Ingredients
- 1 lb. cauliflower rice fresh is best
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp garlic
- 1/2 cup white wine
- 1 cup broth I used unsalted chicken bone broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 tbsp Italian seasoning or mix of herbs
- salt and pepper to taste
optional
- 1/8 tsp cayenne pepper to add a little kick
- parmesan cheese as garnish
- fresh herbs as garnish
Instructions
- Add the olive oil to the pan, then melt the butter into the oil over medium heat and give it a swirl to combine. Add the minced garlic to the pan and saute for about 1 minute or until the garlic is fragrant, not burnt. Add the dried herbs to the pan, then add the wine to deglaze it. Simmer the wine for 2 - 3 minutes.
- Add the riced cauliflower to the pan and stir well to coat and combine with all the yummy flavors. Simmer the cauliflower in the wine for 2 - 3 minutes over medium heat. Add the broth to the pan and stir. Simmer the cauliflower over medium heat, stirring often, for about 20 - 25 minutes or until most of the liquid has evaporated and the cauliflower is tender.
- Stir in the heavy cream and bring to a simmer and keep at a simmer for 5 - 8 minutes or until the cream begins to thicken. Reduce the heat if needed to keep it at a simmer. Turn the heat to low and add the grated parmesan cheese to the pan, 1/2 a cup at a time, and stir well to combine. Remove from heat.
- Do a taste test and season with salt and pepper if desired. You can also stir in a little cayenne pepper or crushed red pepper to make it a little spicy. Garnish with parmesan and chopped fresh herbs if you have them. Serve hot and enjoy!
Notes
- I highly recommend using fresh riced cauliflower instead of frozen due to the water content and texture. Fresh cauliflower also has a better flavor. However, frozen cauliflower does work. If you are you using a head of cauliflower or florets, you will need to rice your cauliflower in a food processor. Do this before you get started.
- If you do not want to use wine, you can replace it with the equal amount of additional broth. So you would need a total of 1 1/2 cups of broth.
- I used organic unsalted chicken bone broth, which I recommend. You can also use low sodium chicken stock or use vegetable broth to keep this recipe vegetarian.