Description
This keto butternut squash risotto is short on carbs but big on flavor! Â The ultimate keto comfort food, this low carb risotto is also nut free, egg free, Â gluten free, and vegetarian.
Ingredients
Scale
- 3 tablespoons butter
- 2 teaspoons minced fresh sage
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup dry sherry
- 4 cups riced cauliflower
- 1/2 cup butternut squash, cooked and mashed
- 1/2 cup grated parmesan cheese
- 1/2 cup mascarpone cheese (4 ounces)
- 1/8th teaspoon grated nutmeg
Instructions
- Melt the butter in a large saute pan over medium heat.
- Add the sage, rosemary and garlic and cook for 1 minute or until fragrant.
- Add the riced cauliflower, mashed squash, salt and pepper and cook for 3 minutes or until the cauliflower is beginning to soften.
- Add the sherry and cook for another 7 minutes, or until most of the liquid has been absorbed and the cauliflower is soft.
- Stir in the Parmesan, Mascarpone, and grated nutmeg.
- Cook over medium heat, stirring occasionally, until cheese is melted and the risotto is creamy, about 5 minutes.
- Taste and season with more salt and pepper if desired.
- Remove from the heat and garnish with more fresh herbs and grated parmesan before serving.
Notes
Approximate net carbs per serving = 7g.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Keto side dishes
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 337
- Fat: 25g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 8g
