Cauliflower Keto Risotto
This Cauliflower Keto Risotto with Italian sausage is a big hit with the family and super easy to make in under 30 minutes.
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Servings: 8
Calories: 125kcal
Equipment
- 10 inch Cast Iron Skillet
Ingredients
- 4 cups Cauliflower, riced about 1 lage head
- 1 cup Zucchini
- 1 cup Yellow Squash
- 1 tbsp Minced Garlic
- 1/2 cup Onion diced
- 1/2 cup Red Bell Pepper diced
- 2 tbsp Bannana Pepper Rings
- 4 oz Italian Sausage ground
- 1 tsp Lemon Pepper
- 1/2 tsp Kosher Salt
- 1 tsp Italian Seasoning or 1 tbsp fresh chopped herbs
- 1/8 tsp Nutmeg Optional
- 1/3 cup Heavy Cream
- 3 tbsp Parmesan Grated
Instructions
- In a large cast iron skillet sauté ground Italian sausage in a skillet breaking up the sausage into even sized pieces.
- Once the sausage is about half way cooked after about 3 minutes add the minced garlic and diced onion. Continue cooking until onions are softened.
- Next add the diced zucchini, squash Bannana Pepper rings and red bell peppers cooking for about 3 minutes and then add in the riced cauliflower. Continue to stir incorporating all of the veggies together.
- Season the risotto with salt, lemon pepper, nutmeg and dried Italian seasoning. If using fresh herbs wait until the end.
- Once cauliflower is slightly softened and most of the water has evaporated from the skillet add the heavy cream and reduce by half. Should take about 2-3 minutes
- Finally add in the parmesan cheese and fresh herbs stirring until risotto thickens up. Let the cauliflower risotto cool for about 5 minutes before serving.
Notes
Serving Size about 3/4 Cup
Nutrition
Calories: 125kcal | Carbohydrates: 8g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 309mg | Potassium: 407mg | Fiber: 2g | Sugar: 3g | Vitamin A: 517IU | Vitamin C: 57mg | Calcium: 63mg | Iron: 1mg