This creamy low carb keto risotto recipe makes an easy and delicious lunch or dinner that comes together in just 25 minutes. I've used cauliflower rice instead of arborio rice, which makes this meal much lighter and also brings the carbs down to just 6.8g per portion. The chicken adds protein and fried sage leaves take it to the next level!
Table of contents
Risotto is one of those comfort food dishes many people miss when they start a Keto Diet. Regular risotto is made with white rice that is slowly cooked in small amounts of broth which are added throughout the cooking process. By stirring regularly, it becomes extremely creamy.
The thing is, regular rice is extremely starchy and high in carbohydrates. One portion of traditional risotto can easily contain up to 45 grams of net carbs!
Carbs in cauliflower rice risotto
Eating a keto or low carb diet is all about clever substitutions. By swapping the rice with cauliflower rice, this low carb risotto is not only much lighter and packed with nutrients, cooks way quicker than "real" risotto and it's just 6.8 grams of net carbs per portion!
My creamy keto cauliflower risotto recipe is a speedy one pan lunch or dinner that the whole family will enjoy. I've added chicken for extra protein and taste. Please see ideas for variations further down in the post.
Cauliflower risotto 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's fresh! I blend mine in a food processor, but it's also possible to use a box grater.
Butter and parmesan - I added butter for that typical rich and creamy risotto taste. If you're dairy free, use all olive oil and replace the parmesan with vegan cheese or ¼ cup nutritional yeast.
Onion, garlic, thyme, sage - Fresh garlic, sage and thyme will elevate this dish. If you're using dried thyme, reduce the amount to 1 teaspoon. The fresh sage is non-negotiable!
White wine and chicken stock - Choose a dry white wine. This can be replaced with more stock if you prefer.
Can I use frozen cauliflower rice?
Yes! Frozen riced cauliflower is a great time-saver in Keto Recipes. I often make a batch myself that I then use for quick dinners. Simply use it from frozen and increase the frying time by 2-3 minutes.
How to make creamy keto risotto
Heat 1 tablespoon of olive oil in a frying pan. Season the chicken with salt and pepper and cook for 4 - 5 minutes over medium heat, turning once or until cooked through. Set aside.
Place the cauliflower florets in a food processor and pulse using the S blade until it resembles a chunky rice consistency.
Alternatively, use a box grater.
Heat butter over medium heat in a frying pan. Fry the onions for about 4 minutes until soft, then add the garlic and thyme and fry for 1 minute until fragrant.
Pour in the wine, season with salt and pepper and cook off the alcohol for 1 - 2 minutes.
Now add the cauliflower rice and sauté for 6 - 7 minutes. Add the stock after a couple of minutes. Start with ½ cup and adjust to your desired consistency.
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.
Heat 1 tablespoon of olive oil in a clean pan. Add the sage leaves and cook for about 1 minute (med / low heat) until crisp. Place onto kitchen paper to drain. Do not throw away the sage oil.
Tip - Don’t skip the sage crisps, they’re worth the extra 1 minute of your time and drizzling the oil they’re cooked in adds the best flavour!
Last, shred or chop the chicken. Add it to the keto risotto and warm through. Adjust the seasoning to taste and top the rice with sage leaves and sage oil.
Low carb risotto recipe variations
Just like with regular risotto, there's many ways to make a truly delicious keto cauliflower risotto. I chose to add chicken into the dish because I wanted to give you a full meal and not just a side dish. Here are a few options:
Make it a side dish: Simply omit the chicken! Serve alongside any protein such as beef, pork, fish and - well, chicken!
Keto mushroom risotto recipe: When I don't feel like chicken, I simply make a mushroom cauliflower risotto. It's easy to adapt this recipe: Instead of the chicken, chop and fry portobello mushrooms until all liquid has evaporated. Then proceed with the recipe.
Vegetable risotto: Finely dice zucchini, green beans and broccoli and fry in place of the chicken.
Ultra creamy risotto: Stir in ¼ cup of heavy whipping cream at the end of cooking. I omitted the cream - which features in many keto risotto recipes in huge amounts - because I just don't tolerate it well. However, if heavy cream is your bag, it does fit well here!
Low carb risotto stays fresh in the fridge for 3 to 4 days. It also freezes well for up to 3 months.
Simply let it defrost overnight and gently reheat it in a pan or in the microwave.
More keto cauliflower recipes
The creamiest roasted keto cauliflower soup.
An essential side: mashed cauliflower.
This keto tabbouleh is so delicious!
Keto hummus, anyone?
A wonderful alternative to Chinese egg fried rice!
Keto rice pudding - this one will blow you away!
Tried this recipe? Give it a star rating below!
Low Carb Keto Risotto - Cauliflower & Chickenfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 1 tablespoon olive oil
- 1.3 lb skinless + boneless thin chicken fillets 600g
- 1 large cauliflower florets only (1.2 lb / 550g)
- ¼ cup unsalted butter 50g
- 1 small yellow onion diced
- 3 garlic cloves minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- ⅓ cup dry white wine 80 ml
- ⅓ cup grated parmesan 40g
- ½ - ¾ cup chicken stock 120-180ml
- Salt and pepper to taste
- 1 tablespoon olive oil
- 12 sage leaves
- Heat 1 tablespoon of olive oil in a frying pan. Season the chicken with salt and pepper and cook for 4 - 5 minutes on a medium heat, turning once or until cooked through. Set aside.
- Place the cauliflower florets in a food processor and pulse using the S blade until it resembles a chunky rice consistency.
- Add the butter to the frying pan. Fry the onions for about 4 minutes until soft. Add the garlic and thyme for 1 minute until fragrant.
- Add the wine, salt and pepper and cook off the alcohol for 1 - 2 minutes. Add cauliflower rice and sauté for 6 - 7 mins adding the stock after a couple of minutes (starting with ½ cup and adjusting to your desired consistency). Remove from the heat and stir through the parmesan.
- Heat 1 tablespoon of olive oil in a clean pan. Add the sage leaves and cook for about 1 minute (med / low heat) until crisp. Place onto kitchen paper to drain. Do not throw away the sage oil. Shred or chop the chicken. Add to the keto risotto and warm through. Adjust seasoning to taste and top with sage leaves and sage oil.
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