I crafted one of my Keto Cauliflower Rice Recipes as a risotto-inspired side that delivers unexpected creaminess and savory depth while keeping it low carb and filling.

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I never thought riced cauliflower could feel indulgent, but this Keto Friendly Cauliflower Rice Risotto surprised me. As a Riced Cauliflower Side Dish it somehow manages to be both light and satisfyingly rich, thanks to butter and freshly grated Parmesan cheese that melt into the grains.

It’s one of those Keto Italian Side Dishes that fools people into thinking it’s the real thing, and I still grin when someone asks what the secret is. Seriously, it’s simple but clever, and you’ll find yourself making excuses to serve it with everything, just to see the reaction.

Ingredients

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Cauliflower: Low carb high fiber and vitamin C, makes risotto feel light and fluffy.
Parmesan: Packed with umami and protein salty, adds deep savory richness and tang.
Cream cheese: Creates creamy mouthfeel, adds fat for richness, mild tang, helps bind.
Butter: Gives golden flavor and silkiness, adds saturated fat, and a little salt.
Olive oil: Light, fruity fat that prevents sticking and adds subtle Mediterranean notes.
Garlic: Sharp aromatic punch, low calories, boosts savory depth especially when softened.
Broth: Liquids add flavor without carbs, keeps cauliflower tender and risotto saucy.
Lemon juice: Brightens flavors, adds acidity to cut richness, tiny carb hit.
Parsley: Fresh herb, adds color and light herbal lift, almost zero calories.

Ingredient Quantities

1 medium head cauliflower, riced, about 4 cups roughly 500 g

2 tbsp unsalted butter

1 tbsp extra virgin olive oil

1 small shallot or 1/4 cup finely chopped onion

2 cloves garlic, minced

3/4 cup chicken or vegetable broth, warmed

2 tbsp heavy cream

2 oz cream cheese, room temperature, about 1/4 cup

1/2 cup freshly grated Parmesan cheese, packed about 50 g

1/2 tsp kosher salt, or to taste

1/4 tsp freshly ground black pepper

1 tsp lemon juice, optional

2 tbsp chopped fresh parsley, optional

How to Make this

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1. If you didn’t buy cauliflower riced, pulse florets in a food processor until pea sized, then spread on paper towels or a clean kitchen towel and press or squeeze out as much moisture as you can, it helps the risotto get creamy instead of watery.

2. Warm the 3/4 cup chicken or vegetable broth in a small saucepan or microwave; keep it hot while you cook.

3. In a large skillet over medium heat melt 2 tbsp unsalted butter with 1 tbsp olive oil until the butter foams, add the 1 small shallot (or 1/4 cup onion) and cook about 2 minutes until soft but not browned, then stir in the 2 cloves minced garlic and cook 30 seconds.

4. Add the riced cauliflower (about 4 cups) to the pan, toss to coat in the butter and oil, and cook 4 to 5 minutes stirring so it starts to soften and get a little color. Don’t crowd the pan, use a wide skillet so it cooks evenly.

5. Pour in a few tablespoons of the warm broth and stir, let it mostly absorb, then add more broth in small amounts like you would for a risotto, stirring often until the cauliflower is tender but still has a little bite, total cooking about 6 to 8 minutes depending on moisture.

6. Reduce heat to low and stir in 2 tbsp heavy cream and the 2 oz room temperature cream cheese, mash any lumps with your spoon so it melts into a smooth sauce.

7. Stir in 1/2 cup freshly grated Parmesan until melted and creamy, then season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, taste and adjust; remember Parmesan is salty so go easy at first.

8. If you want a little brightness add 1 tsp lemon juice and stir, then let the risotto rest off the heat for 1 minute so it thickens slightly; if it gets too thick loosen with another splash of warm broth or a dab of cream.

9. Finish with 2 tbsp chopped fresh parsley sprinkled on top and serve hot, this keeps well in the fridge for a few days and reheats with a splash of cream or broth to revive creaminess.

Equipment Needed

1. Food processor or box grater (to rice the cauliflower)
2. Clean kitchen towel or paper towels (to press out moisture)
3. Large wide skillet or sauté pan (so the cauliflower wont crowd)
4. Small saucepan or microwave-safe measuring cup (to keep the broth warm)
5. Wooden spoon or heatproof spatula (for stirring and mashing the cream cheese)
6. Measuring cups and spoons
7. Cheese grater or microplane (for freshly grated Parmesan)
8. Sharp chef’s knife and cutting board

FAQ

Is this risotto actually keto friendly? Yes. Its low in carbs because cauliflower replaces rice, so if you split this into 4 servings expect about 4 to 6 grams net carbs per serving. Watch portion size and dont add starchy sides.

Can I make it dairy free or vegan? You can, but the texture and flavor will change. Use vegan cream cheese, a non dairy cream like canned coconut cream, and nutritional yeast or a vegan Parmesan substitute. Use olive oil instead of butter and warm the broth like the recipe says.

Whats the best way to rice the cauliflower? A food processor with short pulses is fastest, a box grater works fine too. Dont over process or it turns mushy. If using frozen riced cauliflower thaw and squeeze out extra water with a towel before cooking.

How do I keep the dish from getting soggy? Cook the cauliflower a little at a time so it can brown, dont overcrowd the pan, and add the warmed broth slowly so it evaporates. Squeeze excess water from thawed cauliflower and dont overcook it.

Can I add protein or extra veggies? Yes, go for it. Add cooked chicken, shrimp, or sautéed mushrooms but cook them separately and fold in at the end so they dont release extra liquid and make it watery.

Can I make this ahead and reheat? Sure. It holds up okay but it will firm up. Reheat gently on the stove or microwave with a splash of broth or cream to loosen the texture, stir in a little extra Parmesan if it seems flat.

Keto Friendly Parmesan Risotto Recipe Substitutions and Variations

Cauliflower rice: swap with riced broccoli or riced zucchini — use about 4 cups; if you use zucchini squeeze out extra water or it’ll get soggy; hearts of palm “rice” also works for a neutral, low-carb base.
Unsalted butter: use ghee for a nuttier flavor and better high-heat handling, or extra virgin olive oil to keep it dairy-free; use same 2 tbsp amount.
Cream cheese: replace with 2 oz mascarpone for a silkier, milder finish, or stir in 2 tbsp sour cream plus a splash of heavy cream if you want a tangier, looser texture.
Parmesan cheese: try grated Pecorino Romano or Grana Padano 1:1 for similar saltiness and bite, or 2 tbsp nutritional yeast for a dairy-free, cheesy umami hit though texture will be a bit different.

Pro Tips

– Press and dry the riced cauliflower well before cooking. Moisture is the enemy of creaminess, and if you skip this you’ll end up with a watery mess.

– Use a wide skillet and cook over medium-high so the bits can get a little color; that browning gives real flavor. Dont crowd the pan or it will steam instead of saute.

– Keep your broth hot and add it in small splashes, stirring often to coax a risotto-like creaminess. You dont need to stir every second but dont walk away, and stop adding liquid when the cauliflower still has a slight bite.

– Use room temp cream cheese and freshly grated Parmesan for the smoothest texture, and taste for salt at the end since Parmesan makes it salty. Finish with a squeeze of lemon for brightness, its a small change that wakes the whole dish up.

Keto Friendly Parmesan Risotto Recipe

Recipe by Francis Mead

0.0 from 0 votes

I crafted one of my Keto Cauliflower Rice Recipes as a risotto-inspired side that delivers unexpected creaminess and savory depth while keeping it low carb and filling.

Servings

servings

Calories

250

kcal

Equipment: 1. Food processor or box grater (to rice the cauliflower)
2. Clean kitchen towel or paper towels (to press out moisture)
3. Large wide skillet or sauté pan (so the cauliflower wont crowd)
4. Small saucepan or microwave-safe measuring cup (to keep the broth warm)
5. Wooden spoon or heatproof spatula (for stirring and mashing the cream cheese)
6. Measuring cups and spoons
7. Cheese grater or microplane (for freshly grated Parmesan)
8. Sharp chef’s knife and cutting board

Ingredients

1 medium head cauliflower, riced, about 4 cups roughly 500 g
2 tbsp unsalted butter
1 tbsp extra virgin olive oil
1 small shallot or 1/4 cup finely chopped onion
2 cloves garlic, minced
3/4 cup chicken or vegetable broth, warmed
2 tbsp heavy cream
2 oz cream cheese, room temperature, about 1/4 cup
1/2 cup freshly grated Parmesan cheese, packed about 50 g
1/2 tsp kosher salt, or to taste
1/4 tsp freshly ground black pepper
1 tsp lemon juice, optional
2 tbsp chopped fresh parsley, optional

Directions

If you didn’t buy cauliflower riced, pulse florets in a food processor until pea sized, then spread on paper towels or a clean kitchen towel and press or squeeze out as much moisture as you can, it helps the risotto get creamy instead of watery.
Warm the 3/4 cup chicken or vegetable broth in a small saucepan or microwave; keep it hot while you cook.
In a large skillet over medium heat melt 2 tbsp unsalted butter with 1 tbsp olive oil until the butter foams, add the 1 small shallot (or 1/4 cup onion) and cook about 2 minutes until soft but not browned, then stir in the 2 cloves minced garlic and cook 30 seconds.
Add the riced cauliflower (about 4 cups) to the pan, toss to coat in the butter and oil, and cook 4 to 5 minutes stirring so it starts to soften and get a little color. Don’t crowd the pan, use a wide skillet so it cooks evenly.
Pour in a few tablespoons of the warm broth and stir, let it mostly absorb, then add more broth in small amounts like you would for a risotto, stirring often until the cauliflower is tender but still has a little bite, total cooking about 6 to 8 minutes depending on moisture.
Reduce heat to low and stir in 2 tbsp heavy cream and the 2 oz room temperature cream cheese, mash any lumps with your spoon so it melts into a smooth sauce.
Stir in 1/2 cup freshly grated Parmesan until melted and creamy, then season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, taste and adjust; remember Parmesan is salty so go easy at first.
If you want a little brightness add 1 tsp lemon juice and stir, then let the risotto rest off the heat for 1 minute so it thickens slightly; if it gets too thick loosen with another splash of warm broth or a dab of cream.
Finish with 2 tbsp chopped fresh parsley sprinkled on top and serve hot, this keeps well in the fridge for a few days and reheats with a splash of cream or broth to revive creaminess.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.