I reimagined a classic risotto as part of my Keto Cauliflower Rice Recipes collection, using a few clever tricks and bold ingredients that will make you rethink low-carb sides.

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I never thought cauliflower could pull off risotto until I tried riced cauliflower with freshly grated Parmesan cheese. It somehow gets that silky mouthfeel you expect from the real thing, yet stays light enough for late night cravings.

I toss it into weeknight menus when I need something that feels fancy but won’t wreck my carbs, and yeah sometimes it even fools folks who swear by real rice. When I’m hunting Keto Mushroom Risotto ideas or scanning Keto Italian Side Dishes for inspiration, this one keeps coming back.

Give it a try and see how many questions you get.

Ingredients

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Riced cauliflower: Low carb, big on fiber and vitamin C, so it keeps things light and filling.
Parmesan cheese: Adds savory umami, lots of protein and calcium, salty, makes the dish super rich.
Heavy cream: Creamy fat for silkiness, raises calories, minimal carbs, perfect for keto richness.
Butter: Boosts flavor and mouthfeel, saturated fat so use wisely, gives a cozy taste.
Onion: Adds sweetness when cooked, small carbs but big flavor, gives depth to dish.
Garlic: Sharp, aromatic, tiny calories, adds savory punch, makes risotto taste homemade.
Lemon zest: Bright, citrusy lift, almost no calories, balances richness with fresh tang.

Ingredient Quantities

4 cups riced cauliflower (about 1 medium head), lightly packed

2 tbsp unsalted butter

1 tbsp extra virgin olive oil

1 small yellow onion finely chopped

2 garlic cloves minced

3/4 cup low sodium chicken broth, warmed

1/4 cup heavy cream

2 tbsp cream cheese softened (optional)

3/4 cup freshly grated Parmesan cheese

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tsp lemon zest

2 tbsp chopped fresh parsley

Pinch ground nutmeg (about 1/8 tsp)

How to Make this

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1. Heat 1 tbsp extra virgin olive oil and 2 tbsp unsalted butter in a large skillet over medium heat until butter melts and starts to shimmer, then add the finely chopped small yellow onion with a pinch of salt and sauté about 3 to 4 minutes until soft and translucent.

2. Add the 2 minced garlic cloves and cook about 30 to 45 seconds until fragrant, dont let it burn.

3. Stir in 4 cups riced cauliflower, toss to coat in the butter and oil, then turn the heat to medium high for 2 to 3 minutes to kick off evaporation and start tenderizing the cauliflower; if your cauliflower rice is soggy, press it in a clean dish towel first to remove excess water.

4. Pour in 3/4 cup warmed low sodium chicken broth, stir well, reduce heat to medium, cover and simmer 4 to 5 minutes until the cauliflower is tender but not mushy, stirring once or twice so it cooks evenly.

5. Uncover and stir in 1/4 cup heavy cream and 2 tbsp softened cream cheese if using, let it melt and fold into the cauliflower for 1 to 2 minutes so the mixture gets creamy.

6. Remove from heat and immediately stir in 3/4 cup freshly grated Parmesan cheese, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, a pinch of ground nutmeg (about 1/8 tsp) and 1 tsp lemon zest; stir until the cheese is melted and the risotto is silky, add a splash of extra warm broth or cream if it seems too thick.

7. Fold in 2 tbsp chopped fresh parsley, taste and adjust seasoning if needed, let sit covered for 1 minute to meld flavors then serve hot; fresh grated Parmesan and a quick squeeze of lemon at the table really lift the dish so dont skip them.

Equipment Needed

1. Large skillet with a lid (10 inch or similar) — use a heavy bottom one if you have it, helps cook evenly
2. Chef’s knife and cutting board, for chopping the onion garlic and parsley
3. Measuring cups and measuring spoons plus a liquid measuring cup to warm and pour the broth
4. Microplane or fine grater for lemon zest and for grating the Parmesan
5. Wooden spoon or heatproof spatula to stir and fold the cauliflower risotto
6. Clean dish towel or cheesecloth to press excess water from soggy cauliflower rice, or paper towels
7. Small saucepan or microwave safe bowl to warm the chicken broth and cream
8. Medium mixing bowl to hold the riced cauliflower or to soften the cream cheese if using

FAQ

Q: Is this truly keto friendly and how many carbs per serving? A: Yes, it is. Using 4 cups riced cauliflower and the cream and cheese, you end up around 20 to 24 grams net carbs for the whole batch, so if you split it 4 ways thats roughly 4 to 6 grams net carbs per serving.

Q: Can I use frozen riced cauliflower instead of fresh? A: Yes. Thaw it, squeeze out as much water as you can with a towel, then cook a little longer so it doesnt go soggy. Using warm broth helps finish it quicker.

Q: How do I make the risotto extra creamy? A: Add the cream cheese, use the heavy cream, stir in butter off the heat and fold in the Parmesan at the end. If it seems dry when reheating add a splash of hot chicken broth or cream and stir until smooth.

Q: Can I make this ahead and reheat later? A: Sure. Store in an airtight container in the fridge up to 3 days. Reheat gently on the stove or microwave with a little broth or cream to bring back the creaminess. Dont overcook it when reheating or the cauliflower gets mushy.

Q: What protein or veggies go well with it? A: Grilled chicken, shrimp, seared mushrooms, or roasted asparagus all pair great. Add cooked toppings at the end so they keep texture and dont water down the dish.

Q: Any quick tips to avoid a watery or mushy result? A: Dry the riced cauliflower well, saute the onion until soft but not burnt, add warm broth slowly and stop when its just tender, and dont over stir or overcook the cauliflower or itll turn to mush.

Keto Friendly Parmesan Risotto Recipe Substitutions and Variations

Riced cauliflower — swap for riced broccoli or grated zucchini. Broccoli gives a similar bite, use same amount and cook a minute or two longer. If you use zucchini, salt and squeeze out extra water first and cut the chicken broth in half so it doesn’t get soupy.
Unsalted butter — use ghee or extra virgin olive oil instead, same amount. Ghee gives that butter flavor but is lactose free, olive oil makes it a bit lighter and suits a plant-forward tweak.
Low sodium chicken broth — replace with low sodium vegetable broth or bone broth, same volume. Veg broth keeps it vegetarian, bone broth adds richer savory depth, just taste for salt before finishing.
Heavy cream — sub in full-fat coconut cream or mascarpone (same 1/4 cup). Coconut cream works if you’re dairy free, mascarpone makes it extra silky and keeps it keto friendly.

Pro Tips

– Press the riced cauliflower dry, really. If it came from frozen or feels damp, wrap it in a clean dish towel and squeeze until most of the water is out, otherwise it will steam instead of get creamy and youll end up with mushy texture.

– Warm the chicken broth before adding it, and save a little extra. Hot liquid helps the cauliflower cook evenly, and keeping a splash of warm broth or cream on hand lets you loosen the risotto at the end without cooling the pan.

– Use freshly grated Parmesan and add it off the heat. Pregrated cheese has anti-caking agents and wont melt silky, and adding the Parmesan after you remove the pan from heat prevents grainy clumps. If you use cream cheese, make sure it is very soft so it folds in smooth.

– Start on medium high to drive off moisture, then lower the heat to finish gently. That quick blast of higher heat helps evaporate water, but keep the rest of the cooking on medium so the cauliflower gets tender without turning to mush.

– Brighten and finish last minute. Zest and lemon juice, fresh parsley and a tiny pinch of nutmeg should go in at the end so the flavors pop. Taste for salt only after the cheese is in, you might need less than you think.