Creamy Keto Cauliflower Risotto Recipe

Recipesfull introduces to you: Vegetarian Recipes. (Creamy Keto Cauliflower Risotto Recipe). Mushrooms, cauliflower, heavy cream, and Parmesan cheese combine in this creamy low-carb risotto, perfect as a side dish or even as a main dish.

Brief

Prep 15 mins

Cook: 14 mins

Total: 29 mins

Servings: 4

Yield: 4 servings

Creamy Keto Cauliflower Risotto Recipe

Ingredients

¼ cup ghee

½ onion

finely chopped

1 clove garlic

minced

1 head cauliflower

grated

1 cup sliced fresh mushrooms

½ cup heavy whipping cream

1 cup grated Parmesan cheese

½ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon ground nutmeg

Everyday Cooking

Directions

Step 1

Melt ghee in a skillet over medium heat. Add onion and garlic; cook until tender about 3 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender about 3 minutes.

Step 2

Stir heavy cream Parmesan cheese salt pepper and nutmeg into the skillet; cook over medium heat until creamy 5 to 7 minutes.

Nutritional Information

Creamy Keto Cauliflower Risotto Recipe

Servings Per Recipe:4

Calories: 350.2

% Daily Value *

Protein: 12.1g 24%

Carbohydrates: 11.8g 4%

Dietary Fiber: 4.2g 17%

Sugars: 4.7g

Fat: 29.8g 46%

Saturated Fat: 18.3g 92%

Cholesterol: 91.2mg 30%

Vitamin A Iu: 938.6IU 19%

Niacin Equivalents: 4.2mg 33%

Vitamin B6: 0.4mg 24%

Vitamin C: 68.7mg 114%

Folate: 91.8mcg 23%

Calcium: 279.6mg 28%

Iron: 1mg 6%

Magnesium: 35.6mg 13%

Potassium: 585.3mg 16%

Sodium: 653.1mg 26%

Thiamin: 0.1mg 13%

Calories From Fat: 268.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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