Keto Risotto is one of the best low-carb side dishes. Made with a combination of cauliflower rice and hearts of palm, this pairs perfectly with any main meal or can be a course on its own. This delicious side dish is keto-friendly and gluten-free, too!
I'm always amazed at how many people haven't given risotto a try. Not only do I love the flavor but I really like the texture as well. For me, cooking risotto is such a great alternative to rice and noodles that I don't even miss not having them in my diet.
Since I use cauliflower rice a lot, it was just natural to make this keto cauliflower risotto. It really is an easy low carb side dish. I love to top mine with parmesan cheese - because who doesn't love cheese?! The added rosemary flavoring is one of my favorites of this recipe as well.
- Olive oil - You can also use other types of oils here if you want or a combination of oil and butter. Avocado oil works well.
- Garlic - The more garlic cloves the better if you're asking me but if you are on a strict keto diet don't add too much. Garlic does have carbs.
- Cauliflower rice - Fresh is best here.
- Hearts of palm rice - Great for added texture. Using with the cauliflower rice minimizes the cauliflower flavor and makes this close to real risotto!
- Chicken broth - You can use any type of broth but I normally use broth made from my homemade bouillon.
- Fresh rosemary - Using fresh herbs adds a huge amount of flavor.
- Heavy cream - This gives the risotto a creamy texture.
- Salt & Black Pepper - Always season to taste. If you need a lower sodium dish leave out the added salt. The parmesan cheese has a lot of natural saltiness.
- Parmesan cheese - Shredded cheese is the perfect topping for creamy cauliflower risotto.
- Xanthan gum - This is another addition that gives it that texture we all love.
How To Make Keto Risotto
The great news about this simple cauliflower rice risotto recipe is that it takes just 20 minutes to make. I love fast recipes that produce huge flavors like this one!
Step One: Heat the oil on medium-high heat in a medium pan or skillet. Add the garlic and saute for 1-2 minutes until it is softened and fragrant.
Step Two: Add the cauliflower rice and hearts of palm rice and brown for 2-3 minutes.
Step Three: Add the broth and rosemary simmer until the rice is tender over medium heat.
Step Four: Add the cream, salt, pepper, parmesan, and xanthan gum. The xanthan gum thickens the sauce just a bit for a perfect creamy consistency. Serve the keto risotto immediately with additional cheese to garnish.
Fresh Herbs - Even though I'm a huge fan of fresh rosemary, you can use other ingredients and spices in your spice cabinet if you'd like.
Cheese - Shredded parmesan cheese is my favorite and traditional in risotto recipes but you should use whatever you'd like! Colby Jack and cheddar could be great, too.
Spicy - If you want to add a bit of heat to your risotto, plan on adding in some chili pepper or chili flakes or even some hot chili oil as well.
Asparagus - Add some lightly steamed or roasted asparagus spears in the final step.
Chicken Broth - I really like the flavor that the chicken stock adds but you can add a different kind of broth if you'd like. I find that the broth enhances the taste a lot more than just adding in water - which you can totally do as well. A splash of white wine is also a nice addition.
Mushrooms - If you love a hearty mushroom risotto feel free to saute some mushrooms in the first step when you cook the garlic. Sliced white mushrooms, baby bella mushrooms, or even portabella mushrooms all work well. Cauliflower mushroom risotto is amazing.
Onions - Onions also taste great in this keto risotto. Saute some chopped onion with the garlic in the first step.
Lemon - A squeeze of fresh lemon in the final step is nice to brighten the flavor.
Cauliflower Fritters - Keep in mind that if you have risotto leftover, you just might be able to turn this dish into yummy fritters!
This recipe does call for fresh cauliflower rice because I just believe that it tastes better and has a texture closer to al dente arborio rice which is traditionally used in risotto. This doesn't mean that I'm not a fan of frozen cauliflower rice, but there does tend to be an excessive amount of water that I'm not a huge fan of in my keto risotto.
To make cauliflower rice simply process cauliflower florets in the food processor until they are the size of a grain of rice.
Keep in mind that risotto can be eaten hot or cold but the flavor when it's hot is that much better. To reheat, use a microwave-safe bowl or plate and heat it up for a few seconds.
If you love some of this risotto leftover, you just need to store it in an airtight container with a lid and keep it in the fridge. It's great for leftovers or a super simple way to have a healthy snack quickly.
What to make with risotto?
There are so many dishes that can pair perfectly with risotto. Check out my Baked Rosemary Chicken for starters! Since this makes a hearty side dish, having a nice protein would be a great choice.
Jalapeno Popper Hasselback Chicken is also a great option and would pair well with this cauliflower rice recipe!
What are the health benefits of palm rice?
There are a lot of great benefits that can happen from eating palm rice but I like that it's easy to digest and does a great job in aiding in weight loss as well. This is because it gives a fuller feeling without weighing you down and it's a great addition to add to recipes to give it a heartier taste.
- Heat the oil on medium-high heat in a medium saucepan. Add the garlic and cook for 1-2 minutes until it is softened and fragrant.
- Add the cauliflower rice and hearts of palm rice and brown for 2-3 minutes.
- Add the broth and rosemary simmer until the rice is tender.
- Add the cream, salt, pepper, parmesan, and xanthan gum. Serve immediately with additional cheese to garnish.