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Keto Cauliflower Risotto - Creamy, Comforting, and Low-Carb

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large head cauliflower, riced (about 4 cups) or 16 oz store-bought riced cauliflower
  • 2 tablespoons unsalted butter (or ghee)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 small shallot or 1/4 small onion, finely chopped
  • 1/2 cup dry white wine (optional, see FAQ for substitutions)
  • 1/2 cup chicken or vegetable broth, warmed
  • 1/3 cup heavy cream (or full-fat coconut cream for dairy-free)
  • 3/4 cup freshly grated Parmesan cheese (or Pecorino Romano)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Fresh lemon zest, to finish (about 1/2 teaspoon)
  • 2 tablespoons chopped fresh parsley or chives, for garnish
  • Optional add-ins: sautéed mushrooms, cooked shrimp or chicken, crispy bacon or pancetta, spinach, peas (not keto), or asparagus

Method
 

  1. Rice the cauliflower: If starting with a whole head, cut into florets and pulse in a food processor until it resembles rice. Avoid over-processing. Pat dry with paper towels to reduce moisture.
  2. Warm your base: In a large skillet over medium heat, melt the butter with the olive oil. Add the shallot and cook 2–3 minutes until soft. Stir in the garlic and cook 30 seconds until fragrant.
  3. Deglaze with wine (optional): Pour in the white wine. Let it simmer 1–2 minutes to reduce by about half. Scrape up any browned bits for extra flavor.
  4. Add the cauliflower rice: Stir in the riced cauliflower. Season with a pinch of salt, black pepper, and red pepper flakes if using. Cook 4–5 minutes, stirring occasionally, until the cauliflower starts to soften.
  5. Simmer with broth: Add the warmed broth a little at a time, stirring as it absorbs. Cook another 3–4 minutes until the cauliflower is tender but not mushy. You want a slight bite.
  6. Make it creamy: Reduce heat to medium-low. Stir in the heavy cream and half the Parmesan. Cook 1–2 minutes until silky and thickened. If it’s too thick, add a splash more broth or cream.
  7. Finish and season: Stir in remaining Parmesan and the lemon zest. Taste and adjust seasoning with more salt and pepper. Fold in any cooked add-ins now.
  8. Garnish and serve: Remove from heat. Top with chopped parsley or chives and a final sprinkle of cheese. Serve hot.