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Keto Creamy Mushroom “Risotto” Recipe
There always seems to be a dish that can perfectly accentuate the flavors of specific ingredients. In my opinion, there is no better way to taste mushrooms then accompanying a well-made risotto. Besides a mushroom soup, risotto is one dish where the natural earthy taste of mushrooms can shine through.
If you love the grounded flavor of mushrooms as much as I do then finding a dish that can emulate a perfect Italian risotto is essential. Thankfully, we may have found an ideal Keto solution. This Keto creamy mushroom “risotto” recipe hits all of the spots that the traditional dish would, without taking you out of ketosis.
The Wonderful World of Mushrooms
Mushrooms are one of the most interesting and underappreciated ingredients in the kitchen. These magical little treats are found in all corners of the world with so many varieties that they still have yet to discover them all. I would highly recommend signing up for a local mushroom foraging trip with an expert to learn more about these little wonders.
There are many interesting facts about the fungi that I could go off for ages, but let’s keep things to the kitchen, shall we?
Mushrooms are neither a fruit or a vegetable and offer a unique flavor to any dish. Learning to appreciate the earthy subtleties and exploring new types of mushrooms is one of the biggest adventures you can have without leaving your kitchen. This recipe incorporates button mushrooms, but those are easily substituted with any edible variety.
Utilizing the Versatility of Cauliflower
The challenge with making a Keto version of risotto is clearly the rice. Replacing high-quality Italian rice is easier said than done. Thankfully, nature has offered us the versatile and flavorful cauliflower.
By processing cauliflower into grain sized pieces, not only can we create an excellent dish like this, but it can be even better than the original. For one, cooking the vegetable will be much faster and more straightforward than a rice. There is also a natural taste in cauliflower that helps to pronounce many flavors depending on what it is paired with.
Simplicity is Key
More often than not I like to encourage playing around with a recipe and making it your own. However, this is one dish where the key to deliciousness is subtlety. The mushrooms are the king here, and cauliflower is an excellent vessel for grounded flavor. There is not much that should be altered with this recipe, besides the aforementioned varieties of mushrooms.
This earthy risotto is sure to be a big hit.
- 1 head of cauliflower, processed into “rice-like” particles
- 12 white button mushrooms, diced
- 2 Tablespoons (30 ml) of olive oil, to cook the mushrooms and onions with
- 1/4 medium onion, diced
- 1/4 cup (60 ml) of ghee
- 2 cloves of garlic, peeled and minced
- Salt and pepper, to taste
- Saute the diced mushrooms and onions together in the olive oil until browned.
- In a separate pan, add ghee and cook the cauliflower rice on high heat for 5 minutes.
- Add in the mushrooms and onions.
- Add in the garlic.
- Cook for 5-10 more minutes until the cauliflower is soft.
- Add in more ghee if you want it creamier.
- Season with salt and pepper, to taste.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g.
- Calories: 113
- Sugar: 2 g
- Fat: 11 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 2 g