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A bowl of creamy risotto made with cauliflower rice and spinach, topped with shredded parmesan cheese, beside a fork on a cloth napkin.

Caulliflower Rice Risotto

Course: Main Course
Cuisine: Vegetarian
Keyword: cauliflower rice
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 Servings
Calories: 290kcal
Author: Angela Coleby
Enjoy this keto risotto made with cauliflower rice for an easy and delicious main dish or serve as a side to chicken or beef.
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US Customary - Metric

Ingredients

Instructions

  • Heat the olive oil in a large pan over a medium heat.
  • Add the onion and gently saute for about 5 minutes until tender.
  • Add the cauliflower and toss to coat in the oil.
  • Add the spinach and vegetable stock, simmer on a gentle heat for about 10 minutes until tender.
  • Add the cream and cheese, stir well and season.
  • Cook for a further 2-3 minutes until the cheese has melted.
  • Eat and enjoy!

Notes

Makes 2 servings

Nutrition

Serving: 1serving | Calories: 290kcal | Carbohydrates: 14g | Protein: 15g | Fat: 20g | Fiber: 6g | Net Carbohydrates: 8g