When thinking of an easy yet filling meal for your keto diet. This keto friendly risotto fits the bill perfectly. Packed with vegetables that have minimal carbs and can be eaten as a meal in itself or as a side to a meat dish for example.
Rice itself is packed with carbs and sugars. No way even a couple of mouthfuls would keep you in ketosis. And a traditional risotto with rice is a labour of love to prepare and cook but is time consuming. Here we use cauliflower, a keto staple, for the look and texture of the rice element. We add great keto friendly flavours like white wine, red onion, fatty bacon and double cream.
This recipe serves:
2 as a main
4 as a side dish
Ingredients
1 large knob of butter
1 head of cauliflower grated
1/2 a finely chopped red onion
1 clove of minced garlic
150g bacon lardons
100g sliced mushrooms
75 ml white wine
100 ml double cream
Salt and pepper to season
Parmesan cheese to serve
Please note: Instead of grating cauliflower heads yourself you can buy cauliflower as cauliflower rice in most supermarkets, look carefully in the fresh or frozen sections.
Method
Fry the onion and bacon with butter in a frying pan on a medium heat for 5 minutes.
Add the mushrooms and the garlic to the pan and fry for a further 3 minutes.
Stir in the cauliflower and then fry for another 3 minutes.
Add the white wine and turn up heat to help reduce. This avoids the meal becoming too mushy.
Stir in the cream and cook until creamy.
Stir in salt and pepper to taste.
Take off the heat.
Serve immediately with parmesan as an optional topping.
Note:
This dish is great for storing in a freezer if you wish to make a lot of it quickly at once for warming up whenever you want it. If you are ever in a rush but want something a little wholesome you can simply heat a portion through.
You can also change varying ingredients as well to suit your mood or taste. Leek, asparagus, chicken are all good options. Or if you are just doing low carb and not strict keto you can add a little vegetable or chicken stock whilst it’s cooking.
