You don’t need to graduate from cooking school to make a luscious low carb risotto. You just need the rich and earthy flavors in this unabashedly tasty recipe. Here’s the first pillar in your low carb culinary education. No diploma required!
August 3 2015 recipe by Åse Falkman Fredrikson, photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
You don’t need to graduate from cooking school to make a luscious low carb risotto. You just need the rich and earthy flavors in this unabashedly tasty recipe. Here’s the first pillar in your low carb culinary education. No diploma required!
USMetric
4 servingservings
Ingredients
- 1 cup 240 ml vegetable stock
- 9 oz. (32⁄3 cups) 260 g (900 ml) mushrooms
- 4 oz. 110 g butter
- 1 (1 oz.) 1 (30 g) shallotshallots
- 2 2 garlic clovegarlic cloves
- 1 (2 lbs) 1 (850 g) large cauliflower
- ¾ cup 180 ml white wine
- 1 cup 240 ml heavy whipping cream
- ½ cup (11⁄3 oz.) 120 ml (40 g) shredded Parmesan cheese
- salt and pepper
- fresh thyme
This recipe has been added to the shopping list.
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Making low carb simple
Instructions
Bring the stock to a boil and set aside.
Chop the mushrooms and fry in butter until golden.
Finely chop shallot and garlic and add to the mushrooms.
Coarsely grate cauliflower and add to the pan.
Add half the wine and all of the stock.
Let simmer uncovered until the liquid starts to boil down. Pour in the remaining wine. Add the cream and simmer until the cauliflower is soft and most of the liquid has disappeared. Add salt and pepper to taste.
Remove from heat and stir in parmesan cheese. Garnish with fresh thyme.
Tip!
Add some variety! Chopped asparagus makes a lovely addition to risotto, as do thin slices of leek. Feeling particularly decadent? Try tossing some cooked, diced bacon or pancetta into the mix.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
49 comments
1
Mary
August 9 2015
I have just come across your websites and I find it very interesting. I am a diabetes and finding it very difficult to control my blood sugar levels. I decided to start your recipe today so chat soon. Amazing recipes
Kind regards
MaryReply: #3
- 1 comment removed
3
Reply to comment #1 by Mary
Zepp
August 9 2015
For you to wiev on a silent night!
The Two Big Lies of Type 2 Diabetes
https://www.youtube.com/watch?v=FcLoaVNQ3rc
Read more about Low Carb High Fat for diabetics.
http://www.nutritionequation.org/how-to/no-sugar-no-starch-diet-getti...
Get a grip on fundamentals!
Make your own healt a matter of your own choises!
4
Karen
December 23 2015
How much cauliflower and how much cream? Missing from the ingredient list.
5
Lee
December 23 2015
Hi Karen,
It states in the recipe 1 cauliflower head & 1 cup (250 ml) heavy whipping cream,
this recipe can also be made even better by adding grilled chicken and bacon or mixed grilled seafood to it.6
michele
March 19 2016
boullion cube? beef or chicken? not stated in ingredients. TY.
Reply: #7
7
Reply to comment #6 by michele
Peter Biörck Team Diet Doctor
March 20 2016
The language is perhaps a little bit inconsistent, but this is the bouillon:
1 cup (250 ml) broth (chicken or vegetable)boullion cube? beef or chicken? not stated in ingredients. TY.
8
Aimee Lea Briggs
June 11 2016
how much parmesan as it states in ml but that is for liquid surely?
Replies: #10, #24, #36
9
Ann Whitfield
July 19 2016
This was divine!
10
Reply to comment #8 by Aimee Lea Briggs
Ann Whitfield
July 19 2016
3/4 of a cup worked out at 70g Aimee
11
Lynn
August 4 2016
Amazing! This recipe is great. Im a type 1 diabetic, and love risotto, but it does terrible things to my BSLs. This recipe is so close to the real thing, that I barely noticed that it isn't rice. Thank you!
12
Val
October 13 2016
Did not like the taste so much- made it exactly as the recipe detailed.
- 1 comment removed
14
Donna
February 17 2017
Donna
I will go with Lee's suggestion the next time and add some bacon or seafood. The cauliflower taste was overwhelming and needs something to balance it. I cut back on liquids and simmered 35 minutes, but dish was a little soupy. I love risotto, so will keep experimenting.15
Darlene
March 31 2017
This recipe was delicious, the seasoning was perfect!
16
PJW
April 12 2017
I rehydrated a few porcini mushrooms in boiling water, and used this water as part of the 1 cup stock, then chopped and added these mushrooms to the risotto at the add stock and cream stage, to give it a deeper mushroom flavour. At the end, when I stirred in the parmesan, I also added 2 tablespoons of thick cream cheese, to make it creamier, and 2tbsp lemon juice, which really lifted it. These are things I did with rice based mushroom risotto before low carb and for me makes this all the better.
17
Tatjana
January 9 2018
Tried tonight, really delicious! I am sure with some crispy pancetta it will be even more awesome!!
18
Karen
January 20 2018
Can anyone estimate about how many cups of rice one average cauliflower head makes? I have riced cauliflower and would like to try this :)
19
Rasha
April 27 2018
What would be a good substitute for the white wine?
Reply: #23
20
Mila
September 4 2018
I used Costco's riced cauliflower (1/2 bag) straight out of the freezer- worked like a charm! Instead of grated parmesan- I had some I love, love, love this recipe! I have been on my keto journey for 4 years now- but as of a year ago, I opted to cut meat out of my diet. For a while now- I have been at a loss (read unwanted weight loss) as to what I could eat that would bring the joy back to the dinner table. This one is certainly a keeper! I will be serving this to my non-keto and non-vegetarian friends and family. Whoever created and shared this recipe- THANK YOU a million times over!
21
Mila
September 4 2018
sorry- instead of grated parmesan- I used a bag of organic blend of mozzarella, parmesan, romano and provolone shredded cheese.
22
Una
September 16 2018
Sorry, but you can't call something like this a 'risotto'. For risotto to be a risotto, it has to have rice - full stop! Call it something else but please don't call it risotto, least of all upset the Italians!!! They know how to cook their food, whether it's Keto or not.
23
Reply to comment #19 by Rasha
Una
September 16 2018
Red wine - ha, ha!!!
What would be a good substitute for the white wine?
24
Reply to comment #8 by Aimee Lea Briggs
Una
September 16 2018
Exactly, you think as a supposedly European metric site that they'd get the metric right. It is vital for us in Britain who are not metric per se, or cook with cups, that we have exact weights and measures. That's how we cook - sorry, not with millilitres of parmesan but grammes! They are not interchangeable if you try weighing what looks like millilitres of anything into grammes.
25
Una
September 16 2018
Even what Americans call heavy cream is double cream in Britain, it is so thick that is weighed as it will not pour!
26
Monique
September 22 2018
I just made this risotto tonight. Spectacular!! Thank you so much for this recipe! Even my non-keto husband loved it!
27
TJ
October 29 2018
How much is a serving? Thanks!
PS - I’ve made this recipe several times and we love it! Thanks!
Reply: #28
28
Reply to comment #27 by TJ
Rosemary
January 11 2019
At the top of the ingredients list it says 4 servings :)
29
Carla Stevenson
January 24 2019
Whats one serving size? 1 cup? etc. thx
Reply: #30
30
Reply to comment #29 by Carla Stevenson
Kristin Parker Team Diet Doctor
January 25 2019
That will depend on how much yours reduced, or didn't reduce down. The whole batch makes 4 servings, so 1/4 of the batch is a serving.
31
Hajrie
April 1 2019
Dont call it risotto because it isnt. And this is a very bland and boring recipe
32
Julie evans
April 10 2019
Really enjoyed this meal, added crispy bacon to it. Had no wine but used a splash of white wine vinegar instead.
33
Jackie
May 3 2019
This was incredible! Will definitely make again.
34
Sam.
May 5 2019
Maybe call it ‘caulisotto’ or something for those who get riled up over a simple recipe name.
I’m not sure why others seem to find the measurements so confusing, I am British and ‘we’ do not all need ‘exact weights and measures’
It’s quite easy to buy ‘cup’ measures even in the ‘pound shop’ and even easier to fill a measuring jug up to the 175ml line with grated cheese. If a bit odd.
Also our normal ‘double cream’, actually pours very well quite frankly, (extra thick does need spooning) so this recipe is very easy to make without any unnecessary issues. If somewhat a tad overpowering on the cauliflower front.
I’ll try again with a few tweakes maybe.35
Susan
July 4 2019
People are so fussy and rude. I don’t understand it.
I appreciate your recipes. Thank you
Delicious36
Reply to comment #8 by Aimee Lea Briggs
Katarina Linden
July 17 2019
ml is not only for liquid. It's used for any volume measurement. 240 ml is one cup (8 fluid ounzes)
37
Monica M.
August 19 2019
I love this recipe! I've made it twice since I found it. Excellent! It's creamy and delicious! Because I didnt have white wine on hand, I just used more veggie stock. Thank you for sharing this.
38
Marie-pierre
August 21 2019
J'ai mis de la creme fraîche au lieu de la crème à fouetter, fait revenir asperges et courgettes au préalable et ajouté ensuite crevettes et pétoncles poilées ainsi que crevettes nordiques, wow délicieux! Peut être un steak de thon assaisonné aux épices la prochaine fois? La base est très bonne! Bouillon de poulet pour moi par contre.
39
shirleycristin
October 2 2020
This risotto is delicious!! My family and I enjoy it a lot! We love it. Thank you for the amazing recipe.
Reply: #40
40
Reply to comment #39 by shirleycristin
Crystal Pullen Team Diet Doctor
October 2 2020
This risotto is delicious!! My family and I enjoy it a lot! We love it. Thank you for the amazing recipe.
Wonderful! I am so glad you enjoyed this one!
41
juliel34
November 18 2020
I don't understand why this has 13g carbohydrates per serve? Which ingredient contains all the carbs??
Reply: #42
42
Reply to comment #41 by juliel34
Crystal Pullen Team Diet Doctor
November 18 2020
I don't understand why this has 13g carbohydrates per serve? Which ingredient contains all the carbs??
About half of the carbs come from the cauliflower. The dairy products and other ingredients contribute the additional carbs.
43
Chestene
August 29 2021
Do you have your recipes in a book that I may buy?
Thank you,
ChesteneReply: #44
44
Reply to comment #43 by Chestene
Kristin Parker Team Diet Doctor
August 30 2021
Do you have your recipes in a book that I may buy?
Thank you,
ChesteneWe do not currently have a recipe cookbook available.
45
Dee
September 21 2021
I made this last night and added chicken to it
Measurements are easy to follow for me
Very filling I found. Husband couldn’t finish his.46
Ekaterina
November 14 2021
When to add salt and pepper?
47
gayolanski
November 16 2021
I love this recipe, and I will make it again tonight for company. What would the carb count be without the wine? I think the wine adds about 5g to each serving bringing the carbs down to 8g still a fair bit but worth it.
Reply: #48
48
Reply to comment #47 by gayolanski
Kristin Parker Team Diet Doctor
November 16 2021
I love this recipe, and I will make it again tonight for company. What would the carb count be without the wine? I think the wine adds about 5g to each serving bringing the carbs down to 8g still a fair bit but worth it.
The wine only adds about 1g carbs per serving.
- 1 comment removed
50
Cris
March 9 2022
Tried this today. Absolutely gorgeous. I followed some of the suggestions in the comments (by PJW) so reduced the liquids a little and added 2tbsp of cream cheese and 2tbsp of lemon juice at the parmesan stage.
I didn’t have fresh thyme so I added about 1 tsp of dry thyme at the end.
DELICIOUS 🤤
For those who complain about this not being “risotto”: of course it isn’t 🤦🏻♀️. We’re Keto/low carb people. We don’t eat rice. But this is a great alternative to the traditional dish, super tasty and good for you. Quit complaining!51
Sneha Epstein
April 7 2022
This was divine! The texture was so close to the real thing. A squeeze of lemon towards the end elevated the flavours beautifully! Such a treat - thank you for the lovely recipe! 😍
Reply: #52
52
Reply to comment #51 by Sneha Epstein
Kerry Merritt Team Diet Doctor
April 7 2022
This was divine! The texture was so close to the real thing. A squeeze of lemon towards the end elevated the flavours beautifully! Such a treat - thank you for the lovely recipe! 😍
Great! So glad you enjoyed it!
