Name: Keto Mushroom Cauliflower Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp grass-fed butter; 1 tbsp extra virgin olive oil; 12 oz mushrooms, sliced; 1/2 tsp crushed red pepper flakes; 6 cloves garlic, minced; 1 tbsp fresh sage, chopped; 1 tbsp fresh dill, chopped; 1/2 tsp fresh rosemary, chopped; 4 cups fresh spinach; 1/4 cup chicken stock; 32 oz riced cauliflower; 1/3 cup dry white wine; 1/2 tsp granulated garlic; 3/4 cup heavy cream; 2 cups Pecorino Romano cheese, grated; Zest of 1 lemon; Flaky kosher salt and black pepper to taste

This Keto Mushroom Cauliflower Risotto provides a luxurious and comforting meal that perfectly mimics the creamy texture of traditional Italian rice. Because you use riced cauliflower instead of arborio rice, the dish remains very low in net carbs while absorbing all the rich flavors of the wine and cream. Furthermore, the combination of fresh sage, rosemary, and dill ensures every bite is aromatic and deeply savory.

Ingredients & What You’ll Need

Gather these fresh herbs, hearty mushrooms, and high-quality cheeses to create a restaurant-style keto risotto at home.

Grass-fed butter: Adds a rich, nutty flavor base that is essential for a classic risotto taste.
Extra virgin olive oil: Works with the butter to sear the mushrooms at a high temperature.
Mushrooms: Provide a meaty texture and an earthy umami depth to the dish.
Fresh garlic: Offers a sharp and pungent aroma; mincing it yourself ensures the best flavor.
Fresh sage, dill, and rosemary: Create a complex herbal profile that elevates the cauliflower base.
Fresh spinach: Adds a pop of color and essential nutrients to the creamy mixture.
Chicken stock: Used to deglaze the pan and incorporate the browned bits into the sauce.
Riced cauliflower: Serves as the low-carb substitute for rice, providing the perfect structure for the risotto.
Dry white wine: Cuts through the richness of the cream with a bright, acidic finish.
Heavy cream: Thickens the mixture into a velvety and indulgent sauce.
Pecorino Romano cheese: Contributes a salty, sharp bite and helps bind the ingredients together.
Lemon zest: Provides a final touch of citrus to brighten the heavy fats and earthy herbs.

How to Make Keto Mushroom Cauliflower Risotto

This method involves browning the mushrooms carefully and reducing the liquids to achieve that signature thick and creamy risotto consistency.

1. Brown the Mushrooms

First, heat the butter and olive oil in a large skillet over medium-high heat until they become foamy. Add the mushrooms and toss them to coat in the fat. Season them with flaky salt and pepper, then arrange them in an even layer. You should brown the mushrooms for 2-3 minutes per side. Consequently, this process will take about 8-11 minutes to ensure they are all perfectly golden.

2. Sauté the Aromatics and Spinach

Once the mushrooms are browned, add the garlic and cook for 30 to 60 seconds. Next, stir in the fresh sage, rosemary, and dill. If the skillet looks dry, you can drizzle in a little more olive oil. Add the fresh spinach and pour in the chicken stock to deglaze the pan. Furthermore, you must keep sautéing until the spinach is wilted and the liquid has evaporated by at least 90%.

3. Cook the Cauliflower Rice

Add the riced cauliflower to the skillet and season it with salt, pepper, and granulated garlic. Pour in the white wine and continue to sauté. You should steam the cauliflower until most of the moisture from the wine has evaporated. After about 5 to 10 minutes, stir in the heavy cream. Allow the cream to simmer and reduce until the sauce thickens significantly.

4. Finish and Emulsify

Taste the mixture and adjust your seasonings. When you are happy with the flavor, stir in the pecorino romano cheese and the lemon zest. Toss the mixture well to ensure the cheese is fully melted and distributed. Finally, turn off the heat and let the risotto stand for 5-10 minutes. Therefore, the consistency will thicken further before you serve it.

Tips and Notes

Moisture Management: You must ensure the cauliflower rice is well-drained or sautéed until dry before adding the cream to prevent a watery result.
Cheese Choice: If you cannot find Pecorino Romano, you can substitute with a high-quality Parmesan, though the flavor will be slightly milder.
Spinach Note: Use fresh baby spinach for the best texture; if using frozen, ensure it is completely thawed and squeezed dry.
Browning: Do not crowd the pan when browning the mushrooms, as they will steam rather than sear if there is too much moisture.