Remember that one perfect meal on vacation that you can’t stop thinking about? For me, it was a simple, elegant risotto my husband and I shared on a sun-drenched patio in Venice. I was determined to recreate that magic at home, and this Lemony Artichoke Cauliflower Risotto is the delicious result! It’s a testament to how humble ingredients can create something truly spectacular. This low-carb version has become a staple in our meal prep routine because it’s incredibly versatile and pairs beautifully with everything from grilled chicken to pan-seared shrimp.
Ingredients
• 2 tablespoons avocado oil or olive oil
• ½ cup small onion, diced
• 5 cloves garlic, minced
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper
• 6 cups riced cauliflower
• 1 tablespoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 cup chicken stock or bone broth
• 1 cup chopped canned artichoke hearts
• 3 tablespoons dairy-free pesto, store-bought or homemade
Instructions
1. Directions
2. Heat the oil in a large skillet over medium heat. Add the onion, garlic, salt, and pepper and sauté until the onion is translucent and the garlic is fragrant.
3. Add the riced cauliflower, lemon zest, and lemon juice. Sauté until the cauliflower is tender, about 10 minutes.
4. Add the chicken stock, artichoke hearts, and pesto and cook, stirring often, for an additional 15 minutes, or until all the stock has evaporated and the rice is tender but not mushy.
Nutritional Information
• Nutrition Per Serving
• CALORIES: 111
• FAT: 8.2g
• PROTEIN: 3.5g
• TOTAL CARBS: 7.9g
• FIBER: 3.2g
• NET CARBS: 4.7g
Pro Tips
• For a classic risotto feel, stir in grated Parmesan cheese or creamy goat cheese at the end of cooking.
• To keep it dairy-free but add a cheesy flavor, mix in 2 tablespoons of nutritional yeast with the pesto.
• Save time by using pre-riced cauliflower, which is readily available in the fresh or frozen section of most grocery stores.
FAQ
Q: Is this cauliflower risotto keto-friendly
A: Yes, with only 4.7g of net carbs per serving, this Lemony Artichoke Cauliflower Risotto is an excellent keto-friendly and low-carb meal option.
Q: How can I make this risotto creamy without dairy
A: This recipe is naturally dairy-free. To add a creamy, cheesy flavor while keeping it dairy-free, the pro tips suggest stirring in 2 tablespoons of nutritional yeast with the pesto.
Q: Can I use frozen riced cauliflower for this recipe
A: Absolutely. You can save time by using pre-riced cauliflower from either the fresh or frozen section of your grocery store. If using frozen, you may need to adjust the cooking time slightly to ensure excess water evaporates.
Q: What protein can I serve with this risotto
A: This versatile risotto pairs beautifully with many proteins. The recipe creator recommends serving it with grilled chicken or pan-seared shrimp for a complete and delicious meal.
