Who says you can’t enjoy a rich, comforting bowl of risotto on a keto diet? This Pork Keto Risotto with Eggs is here to prove everyone wrong! We’re swapping out the traditional arborio rice for finely chopped cauliflower, creating a surprisingly authentic texture that’s low in carbs but high in flavor. Tender pieces of pork neck, savory spices, and a creamy egg finish make this a satisfying one-pot meal that comes together in just 45 minutes. It’s the perfect hearty dinner for a busy weeknight when you’re craving something truly special without the carbs.
Ingredients
• 1 cup / 128g cauliflower, finely chopped (riced)
• 10 oz / 280g pork neck, chopped into bite-sized pieces
• 2 large eggs
• 1 large onion, finely chopped
• 1 small zucchini, sliced
• 1 green chili pepper, finely chopped
• 4 tbsp / 60ml olive oil
• 4 tbsp / 60ml soy sauce or tamari
• Spices
• 1 tsp salt
• 1 tsp dried marjoram
• ½ tsp black pepper, freshly ground
Instructions
1. Directions
2. In a deep bowl, season the chopped pork with salt, pepper, and marjoram. Drizzle with a portion of the olive oil and toss to coat.
3. Set your pressure cooker to the “Saute” function. Add the remaining olive oil to the pot. Once hot, add the seasoned pork and cook for 5-6 minutes, stirring constantly until browned.
4. Add the chopped onion, sliced zucchini, and green chili pepper to the pot. Continue to saute for another 5-6 minutes until the vegetables have softened.
5. Press the “Cancel” button to stop the saute function. Pour in 1 cup of water and scrape any browned bits from the bottom of the pot.
6. Secure the lid, set the steam release handle to the “Sealing” position, and cook on “Manual” or “High Pressure” mode for 7 minutes.
7. Once the timer finishes, perform a quick pressure release by carefully moving the steam release handle to “Venting”. Once the pin drops, open the lid.
8. Add the riced cauliflower to the pot. Secure the lid again, set to “Sealing”, and cook on “High Pressure” for 3 minutes.
9. When the timer ends, perform another quick pressure release. Open the lid and stir in the soy sauce.
10. Crack the two eggs directly into the risotto. Stir vigorously to incorporate them into the hot mixture, creating a creamy sauce. Alternatively, cover with the lid for a few minutes to let the eggs poach on top.
11. Let the risotto sit for a minute before serving hot.
Nutritional Information
• (per serving)
• Calories: 288
• Total Fat: 18.8g
• Net Carbs: 5.4g
• Protein: 23.6g
• Fiber: 1.9g
Pro Tips
• For an extra creamy texture, stir in 2 tablespoons of cream cheese or ¼ cup of heavy cream along with the soy sauce at the end.
• Don’t overcook the cauliflower. The 3-minute cook time is designed to keep it with a slight al dente bite, similar to risotto rice.
• For a deeper flavor, deglaze the pot with a splash of dry white wine or chicken broth after sauteing the vegetables, before adding the water.
• You can use pre-riced cauliflower to save on prep time. If ricing your own, pulse it in a food processor until it resembles coarse grains of rice.
FAQ
Q: How do I make this keto risotto extra creamy
A: For an even creamier texture, you can stir in 2 tablespoons of cream cheese or ¼ cup of heavy cream at the end of the cooking process, along with the soy sauce.
Q: Can I use a different cut of pork for this recipe
A: Yes, while pork neck is recommended for its tenderness, you could substitute it with other bite-sized pieces of pork like pork shoulder or loin. You may need to adjust the pressure cooking time to ensure the meat is tender.
Q: Is this pork keto risotto gluten-free
A: This recipe can easily be made gluten-free. Simply ensure you use tamari or a certified gluten-free soy sauce, as all other ingredients are naturally gluten-free.
Q: What is the best way to get riced cauliflower
A: You can use pre-riced cauliflower from the store to save time. Alternatively, you can make your own by pulsing cauliflower florets in a food processor until they resemble coarse grains of rice.
