Low carb Risotto with cauliflower rice

Low carb Risotto with cauliflower rice is my go-to dish when I’m in the mood for a a quick and easy Risotto. It’s also great for weekdays or if you want to cut down on carbs, or rice for that matter. I really used to miss Risotto (as well as bread and pasta of course) when on a low carb diet. So I was thrilled when I made this and found it to be a great substitute. You can make this with butter fried mushrooms, or why not with bacon and asparagus (more suggestions and detailed amounts will follow after the ingredient list). But, it can also be used as a side dish for tofu, tempeh, chicken, fish or meat.

I use the ingredients below as a base and then vary the flavor of concentrated broth. And since I’m sure that it can differ between brands and certainly from country to country I just want to add following. The concentrated broth that I’m using is low sodium, and 1,5 tbsp is mixed with 5 dl of waters if you make regular broth. So it’s equivalent to 1 boullion cube.

It’s really time effective to buy cauliflower rice but you can make it yourself in a food processor if you prefer I’ll link it in the end of this post. This recipe gives two servings as a main course but is sufficient for more as a side dish.

Ingredients

A generous amount of butter
2 finely chopped shallots
1 pressed clove of garlic
1,5 dl dry white wine
500 g cauliflower rice (jag brukar köpa färdigt) 
0,5-1 tbsp of concentrated broth
1-1,5 dl mascarpone
2 dl freshly grated parmesan cheese
Black pepper and salt if needed

That’s the base but then add the flavors you prefer. One suggestion is concentrated mushroom broth and 250 g of mushrooms that you fry golden brown. Another version is concentrated chicken broth and 120 gram of bacon as well as 200 g of asparagus. Or why not 150 g of smoked salmon, some dill, grated horseradish and concentrated lobster or fish broth. It’s like a regular risotto, there are endless possibilities.

Blomotto, low carb risotto med stekta champinjoner
Directions
  1. Begin by butter frying finely chopped shallots and grated garlic in some black pepper on medium heat. Put aside when ready and also prepare the flavoring, like mushrooms, asparagus etc.
  2. Continue to butter fry the cauliflower rice until it gets a little bit of color and add the ingredients from step 1.
  3. Next you mix the concentrated broth with the wine and then add it to the rice mix, all in one go. Boil down a bit so that the liquid is reduced but make sure that the cauliflower rice doesn’t become mushy.
  4. Lastly add mascarpone and grated parmesan (save some for garnish), and stir until blended. Season with salt and pepper if needed before serving the low carb Risotto with cauliflower rice.

Since I’m such a huge fan of Risotto in general I’ve made a recipe with Aborio rice as well. It’s a lovely dish for weekends and festive occasions since it takes longer to make. But in my opinion it’s the tastiest Risotto ever, so I warmly recommend you to try my amazingly delicious and creamy Risotto.

If you want to see how easy you can make your own cauliflower rice here’s a link to a tutorial on Youtube.

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