Caprese Keto Cauliflower Risotto

cauliflower rice risotto with tomatoes and basil

Print Recipe Add to Collection

This cauliflower rice risotto features cherry tomatoes, basil and mozzarella with all the taste of a Caprese salad.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Low carb, Vegetarian

Keyword: Cauliflower rice recipes, low carb vegetarian

Servings: servings

Calories: 207kcal

Ingredients

2 tablespoons olive oil or avocado oil
1 small onion finely chopped
3 cloves garlic minced
2 cups cauliflower rice
1 ½ cups vegetable stock
½ cup cherry tomatoes cut in half
2 teaspoon tomato puree
1 tablespoon basil leaves chopped
4 oz Fresh mozzarella torn into pieces
¼ cup Parmesan cheese vegetarian brand, grated
½ teaspoon salt
½ teaspoon black pepper

US Customary - Metric

Instructions

Heat the olive oil in a large pan or skilletover a medium heat.
Add the onion and gently saute for about 5 minutes until tender.
Add the garlic and cook for 1 - 2 minutes.
Add the cauliflower rice and stir well to coat it in the oil.
Add the vegetable stock, tomato paste, salt and pepper and simmer on a gentle heat for about 10 minutes until tender.
Remove the pan/skillet from the heat and stir in the torn mozzarella, cherry tomatoes, Parmesan and basil. Stir to mix.
Stir immediately.

Notes

Makes 4 servings

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 Spoonacular 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.

Nutrition