About
Cauliflower rice risotto is a popular keto side dish because it has practically perfect macros, can be made in under 20 minutes usually, and it’s freaking delicious! Rice coated in butter and cheese? Heck yes! With the addition of mushrooms and dried spices, everyone at the table will enjoy this side dish, keto or not.
Ingredients
- 3 ounce brown mushrooms (italian or crimini mushrooms), raw
- 1 ½ tablespoon butter
- 2 cup, cut pieces cauliflower rice
- ¾ teaspoon salt
- ½ teaspoon black pepper, ground
- 1 clove garlic
- ¼ teaspoon thyme, dried
- ¼ teaspoon rosemary, dried
- ½ cup, shredded parmesan cheese
Instructions
- Start by finely dicing the cremini mushrooms. Set them aside for later use.
- Melt the butter in a wide skillet over a low heat. Toss in the cauliflower rice and make sure all the pieces get coated in butter. Keep the heat on low, cover the skillet with a lid, and let the rice stew in the butter for 3-4 minutes to soak it all in. The cauliflower may turn slightly golden, but don’t let it char anywhere.
- Stir in the mushrooms and well as all the seasonings. Let the mixture cook, covered, on low heat for another 2-3 minutes to soften the mushrooms.
- Finally, stir in the parmesan in 2-3 additions, letting each addition melt before adding more. Once all the cheese is melted, serve.
Nutrition Facts
- Servings: 4
- Calories: 114.7kcal/479.8kJ (per serving)
- Fat: 8.3g (per serving)
- Carbs: 4.4g (per serving)
- Protein: 6.9g (per serving)
