Cauliflower Risotto Keto Recipe | Ultra Creamy Cheddar Addition

Instructions

Step 1

Start by separating the cauliflower into florets. Use only the soft parts of the cauliflower leaves, finely chop and keep them aside. Chop the onion, garlic, and carrot into fine cubes. Finally, cut the broccoli into tiny florets.

Step 2

Put only cauliflowers in a blender and run the blender until the cauliflower looks like grains of rice.

Step 3

Preheat a large skillet. Put the butter in the skillet. When the butter starts to melt, add the onion and garlic with a pinch of salt. When the onion and garlic start to cook, add the chopped cauliflower leaves and continue to fry. Add the broccoli florets and fry for a while. Lastly, add the crushed cauliflower and another pinch of salt and fry some more.

Step 4

While the vegetables are roasting, add two ladles of vegetable broth. After adding two ladles of vegetable broth, reduce the heat and continue cooking. After cooking for a while, check the cauliflower by tasting it. Add black pepper when they are cooked. After adding black pepper, add heavy cream while the risotto is still cooking on low heat. Mix lightly and turn off the stove.

Step 5

Remove the skillet from the heat and while it is still hot, grate the cheddar cheese over the risotto, and stir gently. Take the risotto on a serving plate, and grate some lemon zest on it. As a final touch, drizzle olive oil.