Craving creamy Italian comfort food without the carbs? This Keto Mushroom Risotto is the ultimate game-changer for your weeknight rotation. By swapping traditional rice for cauliflower rice and letting your air fryer do the heavy lifting, you can enjoy a rich, cheesy, and completely low-carb dinner in just 25 minutes. It’s the perfect gluten-free side dish or light main course that delivers all the savory flavor of the classic dish with a fraction of the calories.
Preparation Time: 5 minutes Cooking Time: 20 minutes Servings: 4
Ingredients
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16.0 oz (454 g) white mushrooms, sliced
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0.25 cup (approx. 1.0 oz / 28 g) mozzarella cheese, shredded
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1 cauliflower head (yielding approx. 18.0 oz / 510 g florets), riced
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1.0 cup (8.0 fl oz / 240 ml) chicken stock
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1.0 tbsp fresh thyme, chopped
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0.33 tbsp Italian seasoning
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2.0 tbsp olive oil
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A pinch of salt and black pepper
Directions
1. Place a pan that fits into your air fryer onto the stove over medium heat. Add the 2.0 tbsp of olive oil.
2. Add the riced cauliflower (approx. 18.0 oz / 510 g) and the 16.0 oz (454 g) of sliced mushrooms to the pan. Toss well and cook on the stove for about 2 to 3 minutes to soften slightly.
3. Add the 1.0 cup of chicken stock, 0.25 cup of mozzarella, 0.33 tbsp of Italian seasoning, and the salt and pepper to the pan. Toss everything to combine.
4. Transfer the pan into the air fryer basket. Cook at 360°F (182°C) for 20 minutes.
5. Remove carefully, divide the risotto onto plates, and garnish with the 1.0 tbsp of chopped thyme before serving.
Nutrition per Serving
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Calories: 204
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Fat: 12 g
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Fiber: 3 g
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Protein: 8 g
Pro Tips for the Perfect Low-Carb Risotto
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Fresh vs. Frozen: For the best texture, use a fresh cauliflower head rather than frozen riced cauliflower. Frozen cauliflower releases significantly more water during cooking, which can make the risotto soupy rather than creamy. If you must use frozen, thaw and squeeze it out in a cheesecloth first.
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Don’t Skip the Sauté: The recipe calls for starting on the stovetop for a reason. Sautéing the mushrooms and cauliflower in the 2.0 tbsp of olive oil allows the mushrooms to brown slightly and develop deep, savory flavors (the Maillard reaction) that you won’t get from boiling them in the broth immediately.
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The Right Vessel: Ensure your pan is oven-safe and allows for good air circulation. A standard 7-inch cake barrel usually fits perfectly in most 5-quart or larger air fryers. If you don’t have a pan that fits, you can use a folded heavy-duty aluminum foil boat, though a pan retains heat better.
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Stir for Even Cooking: Air fryers heat from the top down. To ensure the “rice” absorbs the chicken stock evenly, open the basket halfway through the cooking time (around the 10-minute mark) and give the risotto a gentle stir.
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Boost the Creaminess: The mozzarella provides the binding, but for an ultra-rich finish, stir in 0.5 oz (approx. 14 g) of grated Parmesan cheese or a splash of heavy cream right after taking it out of the air fryer.
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Watch the Salt: Chicken stock varies wildly in sodium content. Taste your risotto before adding the final pinch of salt to avoid over-seasoning, especially since the mozzarella adds its own saltiness.
Frequently Asked Questions
Can I use frozen cauliflower rice for this recipe? While you can use frozen cauliflower rice, fresh cauliflower is highly recommended for the best texture. Frozen cauliflower tends to release significantly more water, which can result in a “soupier” risotto. If you must use frozen, thaw it first and squeeze out the excess moisture using a cheesecloth or clean kitchen towel before cooking.
How do I store and reheat leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the risotto in a pan on the stovetop over medium-low heat. You may need to add 1.0 tbsp of water or broth to loosen it up as the cheese creates a tighter texture when chilled. Avoid the microwave if possible, as it can make the cauliflower rubbery.
Can I make this recipe vegetarian or vegan? Yes. To make this vegetarian, simply swap the 1.0 cup of chicken stock for vegetable broth. To make it vegan, use vegetable broth and substitute the mozzarella cheese with a high-quality vegan melting cheese or nutritional yeast for that cheesy flavor.
What if I don’t have a pan that fits my air fryer? If you don’t have a specific air fryer accessory pan (like a cake barrel), you can use any oven-safe baking dish that fits inside your basket. Alternatively, you can create a “boat” using heavy-duty aluminum foil, though a rigid dish is safer for handling hot liquids.
Is this Mushroom Risotto suitable for a Keto diet? Absolutely. A traditional risotto uses Arborio rice, which is very high in carbohydrates. This recipe uses cauliflower rice, bringing the net carbs down significantly. With high-fat ingredients like olive oil and mozzarella, it fits perfectly into a Keto or Low-Carb macro profile.
