Creamy Keto Risotto (Chicken and Sage)

Name: Low Carb Keto Risotto - Cauliflower & Chicken
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Ingredients: 1 tbsp olive oil; 1.3 lb skinless + boneless thin chicken fillets (600g); 1 large cauliflower (florets only (1.2 lb / 550g)); 1/4 cup unsalted butter (50g ); 1 small yellow onion (diced); 3 garlic cloves (minced); 1 tbsp fresh thyme leaves or 1 tsp dried; 1/3 cup dry white wine (80 ml); 1/3 cup grated parmesan (40g); 1/2 - 3/4 cup chicken stock (120-180ml); Salt and pepper to taste; 1 tbsp olive oil; 12 sage leaves

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This creamy keto risotto recipe is an easy and delicious lunch or dinner. Even better, it is ready in just 25 minutes.

a pan with cauliflower risotto with chicken and sage

Risotto is one of those comfort food dishes many people miss when they start a keto diet. At least I missed it a lot!

The thing is, risotto rice is extremely starchy and high in carbohydrates. One portion can easily contain up to 45 grams of net carbs.

This low carb risotto uses cauliflower rice instead. And you know what? It is just as creamy as traditional risotto, but without the carb count.

I served this to my entire family, including the carb-loving teenagers. Everyone agreed that cauliflower risotto needs to go into the regular dinner rotation.

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Why This Recipe Works
Ingredients
Instructions
Recipe FAQs
Variations
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Recipe

Why This Recipe Works

Quick one-pan dinner - This is a speedy one-pan meal that cooks in just 25 minutes. It is versatile, too! You can leave out the chicken and serve it as a side dish. Or add other vegetables and turn it into a mushroom risotto, for example.

Creamy & flavorful - For traditional Italian risotto, Arborio rice is slowly cooked in broth. It becomes extremely creamy. Keto risotto has the same creamy texture and authentic flavor.

Healthy - One portion of this risotto contains only 6.8g net carbs. But even if you are not on keto, it simply is a nutritious and healthy meal. Eating a plate full of vegetables plus a side of protein is always a good idea!

Ingredients

Let's take a look at the ingredients:

Chicken - Mini fillets work best here. They are thin and cook quickly.

Cauliflower - Make sure it is fresh. I blend mine in a food processor, but you can also use a box grater.

Butter and parmesan - I added butter for that rich and creamy risotto taste.

Herbs and spices - Fresh garlic, sage and thyme will elevate this dish. If you are using dried thyme, reduce the amount to 1 teaspoon.

White wine and chicken broth - Choose a dry white wine. This can be replaced with more broth.

Instructions

This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities

Step 1: Season the chicken and brown over medium heat, turning once or until cooked through. Set aside.

cauliflower rice in a food processor bowl

Step 2: Place the cauliflower florets in a food processor and pulse to a rice consistency.

Step 3: In a skillet, fry the onions in butter until soft. Then add the garlic and thyme and fry until fragrant.

adding white wine to the fried onions and garlic

Step 4: Pour in the wine, season with salt and pepper and cook off the alcohol.

Step 5: Add the cauliflower rice and sauté. Pour in the chicken broth after a couple of minutes. Cook until the cauliflower is tender, but still has a little bite.

adding grated parmesan to cauliflower risotto in a pan

Step 6: Remove the pan from the heat and stir through the ⅓ cup grated parmesan cheese. If you LOVE parmesan, feel free to increase the amount to ½ cup.

Step 7: Fry the sage leaves in olive oil until crisp. Place onto kitchen paper to drain. Do not throw away the sage oil.

Step 8: Shred or chop the chicken. Add it to the cauliflower risotto and warm through. Adjust the seasoning to taste and top the rice with sage leaves and sage oil.