This creamy keto risotto recipe is an easy and delicious lunch or dinner. Even better, it is ready in just 25 minutes.
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.
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!
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.
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.
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.
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.
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.
Don’t skip the sage crisps. They are worth the extra 1 minute of your time and drizzling the oil they are cooked in adds the best flavor!
Yes. Frozen riced cauliflower is a great time-saver in keto recipes. Use it from frozen and increase the frying time by 2-3 minutes.
Use olive oil instead of butter and replace the parmesan with vegan cheese or ¼ cup nutritional yeast.
There are many ways to make a truly delicious keto risotto. Here are a few options:
Make it a side dish: Omit the chicken. Serve alongside any protein such as beef, pork, fish and - well, chicken!
Keto mushroom risotto: Instead of the chicken, chop and fry portobello mushrooms until all liquid has evaporated. Then proceed with the recipe.
Vegetable: Finely dice zucchini, green beans and broccoli and fry in place of the chicken.
Ultra creamy: Stir in ¼ cup of heavy whipping cream at the end of cooking.
Low carb risotto stays fresh in the fridge for 3 to 4 days. Store in an airtight container. 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
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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.
- 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.