I loveeeeeee risotto
I actually only just recently learned to make risotto and wooooahhhh boy did it change me forever. Sooo cheesy and creamy and delicious.
I walk thru a classic risotto recipe here: Vic’s Tricks To…Classic Risotto
But, as y’all know, I’ve been experimenting with Keto. So, I had to find a way to make one of my fave new dishes keto-friendly.
And BOOM! Cauliflower Risotto is the perfect answer.
I’ll walk you through the recipe and share some of my favorite ways to top it.
In a medium saucepot, saute garlic and onion until fragrant, about 2 minutes.
Then add in the cauliflower rice and cook for about 5 minutes, until it starts to get tender. Then add in the heavy cream.
It will be soupy in the beginning, but if you cook it for a bit it’ll start to thicken. It took mine about 3 more minutes. Then add in the parmesan and cook until completely thickened to risotto consistency.
I love to mix up my risotto. Sometimes I’ll add veggies like snow peas or asparagus. Sometimes I’ll top them with just a protein like seared scallops or delicious steak tips. Check out my steak tip recipe here: Vic’s Tricks To…The Perfect Steak Tips
Vic’s Tricks To..Cauliflower Risotto
Ingredients
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 small onion or shallot, diced
- 1 package riced cauliflower or 1 head, riced
- 1/2 cup heavy cream
- 1 cup grated parmesan cheese
- Salt & pepper to taste
Instructions
- In a medium saucepot, saute garlic and onion until fragrant, about 2 minutes.
- Then add in the cauliflower rice and cook for about 5 minutes, until it starts to get tender. Then add in the heavy cream.
- It will be soupy in the beginning, but if you cook it for a bit it’ll start to thicken. It took mine about 3 more minutes. Then add in the parmesan and cook until completely thickened to risotto consistency.
- Serve with your steak tips on top and enjoy!
Happy Eating!
