Creamy Keto Cauliflower Risotto
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.
- Serves: 4 persons
- ¼cup ghee
- ½onion, finely chopped
- 1clove garlic, minced
- 1head cauliflower, grated
- 1cup sliced fresh mushrooms
- ½cup heavy whipping cream
- 1cup grated Parmesan cheese
- ½teaspoon salt
- ¼teaspoon ground black pepper
- ¼teaspoon ground nutmeg
Step 1Melt 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 2Stir heavy cream, Parmesan cheese, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.