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Air Fryer Keto Mushroom Risotto – vegetarian recipe
Stav Kogan

Air Fryer Keto Mushroom Risotto

A rich, creamy mushroom risotto that fits perfectly into your low-carb lifestyle. This Air Fryer Keto Mushroom Risotto swaps out carb-heavy rice for tender cauliflower, delivering all the Italian comfort you crave in just 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 204
Ingredients Method Nutrition

Ingredients
  

  • 16 oz (454 g) white mushrooms, sliced
  • 0.25 cup (28 g / 0.99 oz) mozzarella cheese, shredded
  • 1 head cauliflower, riced (approx. 18 oz / 510 g)
  • 1 cup (240 ml) chicken stock
  • 1 tbsp (15 ml) fresh thyme, chopped
  • 1/3 tbsp (45 ml) Italian seasoning
  • 2 tbsp (30 ml) olive oil
  • Salt and black pepper, to taste
  • For the best creamy texture, use fresh cauliflower rice. Frozen cauliflower releases too much water and can make the risotto soupy.
  • To ensure even cooking, open the air fryer and give the risotto a good stir at the 10-minute mark.
  • For an extra-luxurious finish, stir in a tablespoon of heavy cream or grated Parmesan cheese after cooking.

Method
 

  1. Directions
  2. Place an air-fryer-safe pan on the stove over medium heat and add the olive oil.
  3. Add the riced cauliflower and sliced mushrooms.
  4. Sauté for 2-3 minutes until they begin to soften.
  5. Stir in the chicken stock, mozzarella, Italian seasoning, salt, and pepper until well combined.
  6. Carefully transfer the pan to your air fryer basket.
  7. Cook at 360°F / 182°C for 20 minutes, stirring halfway through.
  8. Remove from the air fryer, garnish with fresh thyme, and serve immediately.
  9. Don't skip the initial stovetop sauté! Browning the mushrooms and cauliflower first develops a deep, savory flavor that you won't get otherwise.

Nutrition

Calories: 204kcalCarbohydrates: 9gProtein: 8gFat: 12g

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