Keto Mushroom and Pumpkin Risotto With Cauliflower Rice
Keto Mushroom and Pumpkin Risotto With Cauliflower Rice is the ultimate comfort food for those following a low-carb lifestyle. This creamy, dreamy dish features the earthy flavors of fresh mushrooms and the natural sweetness of pumpkin, creating a delightful balance that’s both satisfying and nutritious. Perfect for busy weeknights or family gatherings, this risotto is not only quick to make but also visually stunning thanks to its vibrant colors. Whether you serve it as a side dish or a main course, it’s sure to impress.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 5
- Category: Main
- Method: Sautéing
- Cuisine: Keto
Ingredients
Scale
- 3 cups Cauliflower Rice
- 1/4 cup Pumpkin Puree
- 1 Shallot (chopped)
- 2 tbsp Butter (unsalted)
- 2 cups Mushrooms (sliced)
- 2 tsp Garlic (minced)
- 1/4 cup Chicken Broth
- 1/2 cup Heavy Whipping Cream
- 1/4 cup Parmesan Cheese (grated)
- 1/4 tsp Sage
- Salt and pepper to taste
Instructions
- Melt butter in a large skillet over medium heat.
- Add shallots and mushrooms; sauté until tender, about 5-7 minutes.
- Stir in garlic; cook for an additional 30 seconds.
- Whisk together chicken broth, heavy cream, and parmesan cheese in the skillet.
- Add sage, salt, and pepper; cook until sauce thickens, about 3-5 minutes.
- Mix in cauliflower rice; sauté for about 5 minutes until desired texture is reached.
- Let rest for 5 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 390mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 55mg