Sara Louise’s Keto Cream Of ”Risotto”


Sara Louise's Keto Cream Of ”Risotto”

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Course Appetizer, Main Course
Cuisine American
Servings 6
Calories 196 kcal


  • 3 Cups cauliflower rice
  • 5 Tbs butter
  • 3 Tbs Pinot Grigio
  • 1/2 red onion chopped very small
  • 7 Asparagus spears cut into small pieces
  • 8 Mushrooms sliced
  • 2 Tsp Pink Himalayan Salt
  • 1/2 Cup heavy cream
  • 1/2 Tsp white pepper
  • 4 Scallions chopped very small


  • When ready to serve, garnish with spring of green and thin slices of parmesan
  • Melt 3 Tbs butter in a large saute pan over medium heat
  • Add chopped onion & 1 tsp salt and cook until soft
  • Add cauliflower rice, thawed and drained
  • Add Pinot Grigio and stir well
  • Reduce heat to low
  • In a separate large skillet melt 2 Tbs butter on medium-high heat
  • Add asparagus, mushrooms and scallions
  • Cook until just softened, 1-2 minutes
  • Add 1 tsp salt
  • Add cream to cauliflower mixture and cook until thickened
  • Add pepper
  • Serve in bowls
  • Using a 1/4 cup, measuring cup fill with mushroom mixture and place on top of creamy cauliflower
  • Garnish with spring of green and thin slices of parmesan


Calories: 196kcal

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Sara is the editor of KetoFirst. She enjoys maintaining an active healthy lifestyle and along with her husband Chris, sharing her keto recipes, blog posts and fitness successes with other keto dieters from around the world.

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