This easy recipe for Keto Cauliflower Risotto makes a creamy herb low-carb risotto with hints of garlic, lemon, and thyme. This risotto makes an excellent side dish for those on ketogenic, Atkins, grain-free, or Banting diets.
Heat a large heavy skillet over medium heat. When hot, add the shallot. Cook the shallot, stirring frequently, untill the edges begin to brown.
Stir the frozen riced cauliflower into the cooked shallots. Season lightly with salt and pepper. Cook the cauliflower, stirring frequently, until the cauliflower is crisp-tender. Stir in the garlic and cook for 1 minute, while stirring.
Stir in the lemon juice. Cook, stirring frequently, until the lemon juice is almost completely evaporated. While stirring the vegetables, stream in about 1/2 cup of the heavy whipping cream.
When the risotto becomes creamy, stream in the remainder of the cream while continuing to stir. Cook, stirring frequently, until the risotto reaches the desired consisitency. Stir in the thyme and the lemon zest.
Taste and adjust seasoning. Optional: Garnish with additional thyme and/or lemon zest.
*This amount is included in the nutritional information.