Creamy Keto Risotto with Cauliflower (Low Carb)

This keto risotto is a "spring meets comfort food" side dish situation, with crisp asparagus pieces and savory bits of bacon mixed into a creamy, cauliflower rice base. It's rich and cozy but somehow feels light and fresh. And, yep- there's not a single grain of traditional risotto in this dish- versatile cauliflower for the win once again!

I've been making this keto cauliflower risotto a lot lately, not just for recipe testing reasons either. It's super quick and is made with frozen cauliflower for even more ease and convenience (another go-to for frozen cauli is my Spanish cauliflower rice!).

This is a low carb side dish that goes with almost anything, and the soft and creamy texture is irresistible; my kiddos go back for seconds.

why this keto risotto recipe works

Creamy cauliflower risotto is delicious plain, and this version has savory add-ins for extra yum.

Crisp asparagus lightens up the dish and plays with texture. It's delicious with small bits of salty bacon, but you can leave it out if you want it more vegetable-forward.

This easy recipe is:

• low-carb and keto diet friendly
• grain free and gluten free
• a creamy, flavorful, delicious side dish ready in 20 minutes
• kid-friendly
• easily adapted to be dairy free or vegan.

the ingredients

This keto risotto is an amazing low-carb swap for regular risotto (typically made with high-carb arborio rice). The recipe is also versatile and you can change up the flavors with different veggie add-ins and seasonings (i.e. add mushrooms or fresh herbs like rosemary or chives).

For this creamy cauliflower risotto recipe, you will need:

• butter (or swap olive oil or avocado oil)
• thick-cut bacon, cut into small pieces
• shallot
• minced garlic
• asparagus, cut into bite-sized pieces
• frozen riced cauliflower
• chicken stock or broth (or use a dry white wine)
• heavy cream
• sea salt and pepper
• shredded Parmesan cheese
• fresh lemon juice and zest (optional)

It's pretty easy to find frozen riced cauliflower at the grocery store - usually kept in the frozen vegetable aisle. However, you can also make your own riced cauliflower for this recipe. Cut a whole head of cauliflower into cauliflower florets and pulse them in a food processor until they're small and flaky.

The cream and parmesan make this cheesy and creamy, while the shallot, bacon and garlic combine for all the savory goodness! For dairy-free or vegan versions, see the substitution section below.

how to make low-carb risotto

This low-carb risotto comes together so easily! It is also a great way to use leftover bacon if you have it- that will cut down on the prep time by a few minutes, too!

Here's a look at the process but be sure to view the printable recipe card at the bottom of the page for all of the details and ingredient amounts.

1. In a large skillet (I use a cast iron) over medium heat, cook the bacon pieces until they're almost crisp. Add the chopped shallot (or onion), sauté a few minutes, then add in the garlic.
2. Add the asparagus to the mixture, then pour in the frozen cauliflower rice. Cook for 3-4 minutes to soften the rice. Pour the chicken stock and cream into the pan and bump the heat up to medium-high. Stir in the salt and pepper.
3. Cook the cauliflower "risotto" for about 5-8 minutes over the higher temperature. The excess liquid will reduce and the mixture should become creamy. Stir it often. Remove from heat, then sprinkle in the grated Parmesan and mix until it is well combined. Add lemon juice and sprinkle lemon zest on top. Serve and enjoy!

ingredient substitutions for keto risotto

For a dairy-free cauliflower risotto:

• Substitute the cream for coconut cream (the thick part at the top of a can of unsweetened coconut milk).
• Omit the Parmesan cheese and use your favorite vegan cheese (make sure it melts as not all varieties do!) or sprinkle in 1-2 tablespoons of nutritional yeast at the end for a light cheesy flavor.

For a keto risotto that's vegan-friendly:

• Omit the bacon and make sure to use olive oil or avocado oil instead of butter.
• Substitute vegetable broth or stock for the chicken stock.
• Use coconut cream instead of heavy cream.
• Choose your favorite vegan cheese or 1-2 tablespoons of nutritional yeast to replace the Parmesan.

low carb risotto tips

• I prefer using frozen cauliflower rice for convenience, but you can make this with fresh riced cauliflower, too. Note that you will not end up with as much liquid to cook out, so the cooking time may be less.

• The squeeze of lemon and the lemon zest are optional, but add a nice light flavor to the risotto.

• If there seems to be too much liquid in the cauliflower risotto, bump the burner temperature up to high to let the excess water reduce for a few extra minutes, but make sure to stir it frequently so it doesn't burn.

• Store leftovers in an airtight container for up to five days.

I hope you enjoy this low carb risotto recipe! It's incredibly simple and a deliciously savory way to use riced cauliflower.

Bacon and parmesan and asparagus are amazing add-ins, and come together for a light and healthy risotto that is full of flavor.

you might also love...

• Air fryer cauliflower that is keto and gluten-free! These crispy, seasoned air fryer cauliflower bites make a delicious snack or side.
• Crispy roasted Brussels sprouts with sriracha. Slightly sweet, a tad spicy, and deliciously crisp.
• Keto broccoli soup with jalapeño, a vegan and low-carb soup recipe that is simple to make and has all the right flavors.

Continue to Content

Creamy Cauliflower Risotto (Keto, Low Carb)

Yield: 4-6 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This keto cauliflower risotto is studded with crisp pieces of asparagus and salty bacon for a deliciously creamy, flavorful, and low-carb side!

Print

Ingredients

• 1 tablespoon butter (or olive oil)
• 3 pieces thick-cut bacon, cut into small pieces
• 1 small shallot, chopped (or substitute ¼ cup chopped red onion)
• 2 teaspoons minced garlic
• 8 ounces asparagus, cut into bite-sized pieces
• 14-16 ounces frozen riced cauliflower
• ⅓ cup chicken stock or broth
• ⅓ cup whipping cream
• ½ cup grated parmesan cheese
• salt and pepper, to taste
• half a lemon (optional)
• 1 tablespoon lemon zest (optional)

Instructions

1. Place a large skillet over medium heat and warm the oil or butter for about 30 seconds.
2. Add the bacon pieces and cook them until they are almost crisp (about 3-5 minutes).
3. Stir in the chopped shallot and cook another 2 minutes or so, just until the shallot softens a little bit. Add the minced garlic and sauté another 30 seconds, then stir in the asparagus.
4. Pour in the frozen cauliflower rice and stir to combine the mixture.
5. Add the chicken stock and whipping cream, then bump the stovetop heat up to medium-high. Stir and cook the mixture for about 5-8 minutes, cooking the cauliflower and allowing the liquid to reduce.
6. Remove the pan from the heat and stir in the grated parmesan. The mixture should be creamy and cheesy. Taste and add salt and pepper as needed.
7. Squeeze half the lemon over the top of the cauliflower risotto, then stir. Serve with a little lemon zest sprinkled on top (optional).

Notes

If using fresh riced cauliflower, note that there will not be as much liquid, so the cooking time may be less.

If there seems to be too much liquid in the cauliflower risotto, bump the burner temperature up to high to let it reduce, but stir frequently to prevent it from burning or sticking to the bottom of the pan.

For a dairy-free cauliflower risotto:

• Substitute the cream for coconut cream (the thick part at the top of a can of full-fat coconut milk).
• Omit the Parmesan cheese and use your favorite vegan cheese (make sure it melts as not all varieties do!) or sprinkle in 1-2 tablespoons of nutritional yeast at the end for a light cheesy flavor. 

For a vegan cauliflower risotto:

• Omit the bacon and make sure to use olive oil or avocado oil instead of butter.
• Substitute vegetable broth or stock for the chicken stock.
• Use coconut cream instead of whipping cream.
• Choose your favorite vegan cheese or 1-2 tablespoons of nutritional yeast to replace the Parmesan.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 215Total Fat: 18gSaturated Fat: 7.2gTrans Fat: 0gCholesterol: 36mgSodium: 355mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 2gProtein: 7g

This nutritional information is approximate and is provided for convenience as a courtesy.