I don’t know about you, but I love risotto. Whenever I go to a restaurant and see it on the menu, it is the first thing that I order! It can be a real PAIN to cook at home though, it requires a lot of watching and stirring and lets face it, we just don’t have time for that! Well since this is one of my favorite dishes, I decided to make a keto version of it.
1 tbsp garlic (minced)
½ onion (minced)
2 tbsp salted butter
1 package of steam fresh riced cauliflower
½ cup heavy whipping cream or heavy cream
¼ tsp black pepper
½ tsp Himalayan salt
1 cup of parmesan cheese (grated is best)
1 tbsp nutmeg
In a pan on medium heat, melt butter and add onion and cook until translucent. While you are cooking the onion, microwave riced cauliflower according to the directions. Once onion is cooked, add the garlic and let cook for another 3 minutes. Add the riced cauliflower, black pepper, salt, heavy cream, and parmesan cheese. Cook on low and continue to stir until the mixture is well incorporated. At the end add in the nutmeg, stir, and cook for an additional 2 minutes. Once everything is incorporated, serve immediately.