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Lemon Basil Cauliflower Risotto
This cauliflower rice risotto is flavoured with lemon and basil for a zesty keto vegan meal or side dish.
Servings: 3 servings
- 3 cups cauliflower rice
- 2 tablespoons butter
- 1 medium onion
- 2 cloves garlic minced
- 2 tablespoons olive oil
- ½ cup vegetable stock
- ¼ cup white wine optional
- ¼ cup lemon juice
- 1 teaspoon lemon rind
- ¼ cup nutritional yeast
- 3 tablespoons basil
- 1 teaspoon salt
- ½ teaspoon black pepper
In a large frying pan or skillet, heat the butter on medium heat.
Add the garlic and onion and saute until soft for 2-3 minutes.
Add the olive oil and cauliflower rice. Toss the cauliflower rice to coat with the oil and cook for a further 2 minutes.
Add the stock, wine (if using), lemon juice and lemon rind. Simmer 10 minutes, stirring occasionally.
Chop the basil.
Add the basil, nutritional yeast, salt and pepper and stir to blend the nutritional yeast into the cauliflower rice.
Cook for a further 2-3 minutes.
Serve whilst still warm.
Makes 3 servings at 9g net carbs per serving.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 214kcal | Carbohydrates: 13g | Protein: 5g | Fat: 17g | Fiber: 4g