Keto Creamy Spinach, Mushroom, and Tomato Risotto recipe

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Ingredients

¼ cup olive oil
2 cups brown mushrooms, sliced
½ cup fresh spinach, or more to taste
2 cloves garlic, minced
2 cups frozen riced cauliflower
⅓ cup heavy cream
1 teaspoon paprika
1 pinch garlic salt, or to taste
salt and ground black pepper to taste
½ cup cherry tomatoes, halved

Nutrition Info

233.8 calories
carbohydrate: 9.3 g
cholesterol: 27.2 mg
fat: 21.2 g
fiber: 3.7 g
protein: 5 g
saturatedFat: 6.5 g
servingSize: -
sodium: 163.1 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a cast iron skillet over medium-low heat. Add olive oil, followed by mushrooms, spinach, and garlic. Simmer just until mushrooms get soft, spinach is wilted, and garlic is fragrant, making sure not to burn, 5 to 7 minutes.

  2. Stir in cauliflower rice and cook until a rice-like consistency is reached, 5 to 7 minutes more. Pour in heavy cream, paprika, garlic salt, salt, and pepper, let simmer for 5 minutes more. Stir in tomatoes until just softened, 3 to 5 minutes.

Recipe Yield

4 servings

Recipe Note

Very tasty and creamy. Cauliflower rice risotto, with spinach, mushrooms, and button tomatoes makes this dish a wholesome keto-friendly meal. I topped mine with 3 ounces of broiled salmon.

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