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This Cauliflower Rice Risotto is one of my favorite restaurant copycat recipes. It mimics regular risotto by cooking frozen or fresh riced cauliflower in a creamy broccoli parmesan sauce. Make this easy keto side dish in 15 minutes. Enjoy it with pan-seared shrimp, cast iron skillet chicken breasts or pot roast to make a meal.
Why Make This
- Keto option: this cauliflower rice risotto is a great way to enjoy the flavors of risotto while cutting carbs.
- Quick & easy: this riced cauliflower risotto comes together in about 15 minutes. Plus, it is super versatile, allowing you to make variations like keto mushroom risotto.
Ingredients Needed
- Riced Cauliflower: I have made this recipe with fresh or frozen cauliflower rice. Both work well.
- Butter: You can use salted or unsalted butter based on your preferences. Unsalted butter allows you to salt to taste.
- Garlic Cloves: I’m using fresh minced cloves. You can add more to taste if you wish.
- Broccoli Florets: I’m using fresh broccoli. I cut into very small chunks, sometimes about the size of a pea.
- Green Onions: I’m using thinly sliced green onions. I keep the green tips to use as a garnish
- Organic Heavy Whipping Cream
- Parmesan Cheese: I’m using the fresh grated kind from the refrigerated section of the market.
- Natural Ancient Sea Salt
- Black Pepper
How to Make Riced Cauliflower Risotto
- Saute the add-on vegetables: Bring a skillet to medium heat. Add butter, garlic, broccoli florets, and green onions to the skillet and cook until the broccoli pieces start to turn bright green (~3 minutes).
- Add the riced cauliflower to the skillet and continue to cook until the riced cauliflower is almost tender (~4 minutes).
- Add remaining ingredients and stir until the parmesan cheese is well incorporated.
- Cook on low until creamy: Lower the heat so that the rice does not stick and cook until the cauliflower rice, cream and cheeses are creamy and tender. Turn off the heat.
Top Tips & FAQs
- Substitute the green vegetable: cauliflower rice risotto tastes great with a range of vegetables. If you are not a fan of broccoli or want variety, substitute it with peas, chopped asparagus, or mushrooms.
- Add a splash of white wine: this is completely optional, but some readers have commented that they enjoy amping up the traditional risotto flavors by adding a splash of white wine to this dish.
You can substitute cauliflower rice in equal amounts for regular rice. However, the cooking process will like be modified (for example, my cauliflower rice pilaf uses concentrated broth paste and not regular broth). So, it’s best to use a tested cauliflower rice recipe.
I prefer to sauté my cauliflower rice before adding sauces. This way, the cauliflower has a chance to brown and you cook off some of the water that releases as cauliflower cooks.
Yes. I include butter in this cauliflower risotto.
Recipes to Enjoy This With
More Cauliflower Risotto Recipes
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Cauliflower Rice Risotto
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Recommended Equipment
Ingredients
- 1 lb riced cauliflower, fresh or frozen cauliflower rice
- 3 tbsp butter, salted or unsalted
- 3 cloves Garlic, minced
- 1 cup broccoli florets, cut into very small chunks
- 1/4 cup green onions, thinly sliced, keep the green tips to use as a garnish
- 1 1/4 cup Organic Heavy Whipping Cream,
- 3/4 cup Parmesan Cheese, grated, fresh from the refrigerated section of the market
- 1/4 tsp Natural Ancient Sea Salt, optional, you can add this to taste
Instructions
- Bring a medium skillet to medium heat.
- Add salted butter, garlic, broccoli florets, and green onions to the skillet and cook until the broccoli pieces start to turn bright green (~3 minutes).
- Add the riced cauliflower to the skillet and continue to cook until the riced cauliflower is almost tender (~4 minutes).
- Add remaining ingredients and stir until the parmesan cheese is well incorporated.
- Lower the heat so that the rice does not stick and cook until the cauliflower rice, cream and cheeses are creamy and tender. Turn off the heat.
Recipe Notes
- Substitute the green vegetable: cauliflower rice risotto tastes great with a range of vegetables. If you are not a fan of broccoli or want variety, substitute it with peas, chopped asparagus, or mushrooms.
- Add a splash of white wine: this is completely optional, but some readers have commented that they enjoy amping up the traditional risotto flavors by adding a splash of white wine to this dish.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!
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