This creamy cauliflower risotto is the perfect low-carb twist on the classic comfort food. It’s rich, flavorful, and ready in just 20 minutes, making it ideal for busy weeknights or when you’re craving something warm and satisfying.
Even though it’s made without rice, this risotto has that creamy, velvety texture you’d expect—thanks to the cauliflower rice and a few simple ingredients. Plus, it pairs beautifully with chicken, shrimp, steak, or salmon for a complete, filling meal. Whether you’re eating keto, low-carb, or just want to add more veggies to your plate, this dish delivers both flavor and comfort.
I totally get it—cauliflower is such a game changer, especially on a low-carb or keto diet. I use it all the time too, whether it’s for a cozy mashed cauliflower, a crispy cauliflower pizza crust, or a quick batch of cauliflower rice.
And yes—you can absolutely make risotto without rice! This cauliflower risotto is creamy, flavorful, and honestly, I’d say it’s even better than the traditional version. It’s light on carbs but still gives you that same rich, comforting texture of classic risotto—without the sugar spike.
It’s the kind of versatile side dish that works with everything—grilled chicken, seared salmon, juicy steak, or garlicky shrimp. It looks fancy but comes together in no time. Perfect for weeknight dinners or when you want to impress without the effort!
What Is Risotto?
Risotto is a classic Italian rice dish made by slowly cooking Arborio rice in broth until it becomes creamy and rich. The traditional method includes ingredients like butter, onion, garlic, Parmesan cheese, and sometimes a splash of white wine for added depth of flavor.
It’s usually served as a first course (or “primo”) in Italian meals, but it’s hearty enough to be a main dish too. There are so many delicious variations—like mushroom risotto, shrimp risotto, lemon risotto, and even truffle risotto.
In this keto-friendly version, we swap the rice for cauliflower rice, but still keep all the creamy goodness you love about classic risotto—just without the carbs!
Is Risotto Keto Friendly?
Unfortunately, traditional risotto is not keto-friendly because it’s made with Arborio rice, which is high in carbohydrates. A single serving of classic risotto can contain 40–50g of net carbs, which is way over the daily limit for most keto diets.
To stay in ketosis, you typically need to keep your net carbs between 20–30g per day, so even a small serving of regular risotto could knock you out of ketosis.
But good news! By using cauliflower rice instead of regular rice, you can enjoy a delicious, creamy keto risotto with a fraction of the carbs—all the flavor, none of the blood sugar spike.
Why Are You Going To Love This Cauliflower Rice Recipe
- Creamy and full of flavor – Just like traditional risotto, but made low carb with cauliflower rice.
- Perfect side or main dish – Pair it with chicken, shrimp, scallops, salmon—or enjoy it on its own!
- Great for any occasion – Whether it’s a cozy weeknight dinner or a holiday meal, this dish fits right in.
- Tastes like the real thing – Rich, cheesy, and comforting, without the heavy carbs from rice.
- Low-carb and keto-friendly – All the flavor you love, with none of the guilt.
- The best keto risotto recipe out there – Simple, satisfying, and always a hit.
Cauliflower Risotto Ingredients
Even though this creamy cauliflower risotto tastes just like the classic version, it’s made with simple, wholesome, low-carb ingredients you likely already have on hand. Here’s what you’ll need:
- Cauliflower Rice – Cauliflower Rice – This is the base of the recipe. You can use freshly riced cauliflower or store-bought frozen cauliflower rice. Both work great! (Scroll down for tips on making your own.)
- Butter – Adds richness and is perfect for sautéing the aromatics. You can also use olive oil if preferred.
- Onion – Finely chopped. Use yellow, white, or shallots for a more delicate flavor.
- Garlic – Fresh minced garlic gives the best flavor.
- Chicken Broth – Adds depth and that classic risotto flavor. Use low-sodium broth so you can better control the salt.
- Dry White Wine – Optional, but adds a beautiful layer of flavor. Just a splash (about ¼ cup) helps deglaze the pan and mimic the traditional risotto base. If you’re avoiding alcohol, you can skip it or use more broth.
- Heavy Cream – For that rich, creamy finish without needing starch.
- Parmesan Cheese – Adds cheesiness and helps thicken the risotto. You can also use Pecorino Romano, just use less salt.
- Salt&Pepper – Season to taste.
- Parsley – For garnish and a touch of freshness.
How To Make Cauliflower Risotto
This creamy cauliflower risotto is quick, easy, and packed with flavor—ready in under 10 minutes! Here’s how to make it:
- Prepare the Cauliflower Rice. If you’re using fresh cauliflower, pulse the florets in a food processor until they resemble rice. Or simply use store-bought riced cauliflower (fresh or frozen) to save time.
- Sauté the Aromatics. Place a medium skillet over medium heat. Add the butter and let it melt. Add the chopped onion and sauté for 2–3 minutes until soft and translucent. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Cook the Cauliflower Rice. Add the cauliflower rice to the skillet along with the chicken broth (and a splash of white wine, if using). Stir well and cook for 4–5 minutes, or until the cauliflower is just tender and the liquid begins to reduce.
- Make It Creamy. Stir in the heavy cream, Parmesan cheese, salt, and pepper. Mix until everything is well combined and the cheese is fully melted.
- Simmer to Perfection. Reduce the heat to low and continue cooking for another 2–3 minutes, stirring often so the cheese doesn’t stick. The risotto should be creamy and thick, not watery.
- Garnish and Serve. Remove from heat and sprinkle with fresh chopped parsley. Serve warm with your favorite protein, or enjoy it as a comforting meal on its own.
Tips And Variations
This recipe is already delicious as-is, but here are a few helpful tips and fun ways to switch it up to match your cravings or the season:
- Lower the heat when adding Parmesan cheese and heavy cream to prevent them from burning or sticking to the pan.
- Stir frequently while simmering to keep everything smooth and creamy.
- Use fresh cauliflower rice when possible for the best texture and flavor, but frozen works great too—just make sure to cook off any excess moisture.
- Taste as you go—adjust salt, pepper, and cheese levels depending on your preference.
Delicious Variations
- Mushroom Cauliflower Risotto – Sauté sliced mushrooms with the onion and garlic for a hearty, earthy version.
- Lemon-Parmesan – Add a squeeze of fresh lemon juice and some lemon zest at the end for a bright, fresh twist.
- Cheesy Garlic Risotto – Add a handful of shredded mozzarella or Gruyère cheese for extra cheesiness.
- Broccoli Risotto – Stir in some steamed broccoli florets for extra color, crunch, and nutrition.
- Herb Risotto – Add fresh or dried herbs like thyme, basil, or oregano for more flavor.
Serving Ideas
This Cauliflower Risotto can be enjoyed simply on its own, but it can also be paired with many dishes like:
- Garlic Butter Shrimp
- Bruschetta Chicken
- Chicken Cordon Bleu Casserole
- Garlic Mushroom Chicken
- Stuffed Chicken Breast
- Keto Meatloaf
- Lemon Pepper Chicken Tenders
- Oven Baked Salmon
How To Store Cauliflower Risotto?
- Fridge: Store any leftovers in an airtight container in the refrigerator for up to 5–7 days. When ready to eat, reheat gently in a skillet over medium-low heat, stirring occasionally. You can add a splash of cream, broth, or water to bring back the creamy texture if needed.
- Freezer: Yes, you can freeze cauliflower risotto! Let it cool completely, then transfer to a freezer-safe bag or container. Label with the date and freeze for up to 3 months.
To reheat, thaw overnight in the fridge, then warm it up on the stove over medium heat until heated through. Stir well and add a little extra cream or cheese if it needs a refresh.
Frequently Asked Questions
What Is Cauliflower Risotto?
Cauliflower risotto is the perfect culinary invention that helps you enjoy the creamy and delicious taste of risotto without worrying about carbohydrates because it is made using cauliflower. So, in short, cauliflower risotto is a considerably healthier and tasty version of traditional risotto.
Risotto Vs. Rice
The main difference between rice and risotto is that while risotto is a sort of food created with special rice and contains numerous ingredients that make it very delicious and creamy, rice is a grain cooked by being boiled.
Can I Make This Recipe With Frozen Rice Cauliflower?
Of course, this is a much easier option when you don’t have much time to make cauliflower rice.
How To Make My Own Cauliflower Rice At Home?
It’s extremely easy to make cauliflower rice at home. You have two options: either you choose to use a box grater, or you can chop your cauliflower into florets, then place it in a food processor and process for 20-30 seconds.
How To Reheat Cauliflower Risotto
If you want to reheat the leftovers of cauliflower risotto, use a low heat method like a microwave or let it reheat in the oven in a dish covered with aluminum foil.
Cauliflower Risotto
Description
Ingredients
- 16 ounces riced cauliflower fresh or frozen
- 1/4 cup butter
- 1 onion medium, minced
- 1/2 cup chicken broth
- 2 garlic cloves minced
- ½ cup heavy cream
- 1 cup Parmesan cheese shredded
- ¼ cup dry white wine optional
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley to garnish
Instructions
- Sauté the Aromatics. Place a pan over medium heat and melt the butter. Add the chopped onion and cook for 3–4 minutes, until soft and translucent.
- Add Garlic. Stir in the minced garlic and sauté for about 1 minute, just until fragrant.
- Cook the Cauliflower Rice. Add the cauliflower rice and chicken broth to the pan. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the cauliflower is tender and most of the liquid is reduced.
- Make It Creamy. Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, white wine, and season with salt and pepper to taste. Continue cooking for 2–3 minutes, stirring gently, until the cheese has melted and the mixture is creamy.
- Finish & Serve. Taste and adjust the seasoning if needed. Remove from heat, sprinkle with fresh chopped parsley, and serve warm.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.