Completely Keto Cream Of ”Risotto”

In the quaint, cobblestone-lined town of Greenshire, where the community thrived on tradition yet always welcomed innovation, lived a celebrated chef named Isabella. Known far and wide for her culinary prowess, Isabella’s cozy bistro was a haven for food lovers seeking comfort and creativity on a plate. One spring evening, as she pondered over the new seasonal menu, a challenge was presented by her dear friend and a regular patron, Lucas, who had recently embraced the ketogenic lifestyle.

Lucas, a risotto aficionado, longed for the creamy, comforting embrace of his favorite dish but needed it to fit within his new dietary constraints. Isabella, ever the culinary adventurer, saw this as an opportunity to reimagine the classic risotto into something both Lucas and her keto-following patrons could savor without hesitation. Thus, the concept of the Completely Keto Cream of “Risotto” was born.

Isabella set to work, choosing cauliflower rice as the base for her creation, mimicking the texture of traditional arborio rice but with a fraction of the carbs. She sautéed the cauliflower rice in butter, infusing it with richness, and deglazed the pan with Pinot Grigio, adding depth and a hint of sophistication to the dish. The red onion and asparagus, vibrant heralds of spring, were chopped finely and stirred in, their freshness complementing the earthiness of the sliced mushrooms.

Seasoned with Pink Himalayan Salt and white pepper for balance and complexity, the mixture simmered gently. Finally, Isabella folded in heavy cream and a sprinkle of finely chopped scallions, achieving the luxurious creaminess risotto was famed for, without straying from the keto path.

The evening Lucas came to taste the creation, the bistro buzzed with anticipation. The dish was met with acclaim, not only from Lucas, whose eyes lit up at the first bite, but also from other guests who marveled at the dish’s ingenuity and deliciousness. Isabella’s Completely Keto Cream of “Risotto” became an instant classic, a testament to her culinary creativity and the enduring friendship between her and Lucas.

Word of the dish spread beyond Greenshire, drawing keto enthusiasts and curious foodies alike to Isabella’s bistro, each eager to experience the magic of her keto-friendly risotto. It wasn’t just a dish; it was a story of adaptation, friendship, and the delightful surprises that can arise when tradition meets innovation.

Harlan Kilstein’s Completely Keto Cream Of ”Risotto”

Course: Appetizer
Cuisine: American
Servings: 6
Calories: 195 kcal



  • 3 Cups cauliflower rice
  • 5 Tbs butter
  • 3 Tbs Pinot Grigio
  • 1/2 red onion chopped very small
  • 7 Asparagus spears cut into small pieces
  • 8 Mushrooms sliced
  • 2 Tsp Pink Himalayan Salt
  • 1/2 Cup heavy cream
  • 1/2 Tsp white pepper
  • 4 Scallions chopped very small


  1. When ready to serve, garnish with spring of green and thin slices of parmesan

  2. Melt 3 Tbs butter in a large saute pan over medium heat
  3. Add chopped onion & 1 tsp salt and cook until soft
  4. Add cauliflower rice, thawed and drained
  5. Add Pinot Grigio and stir well
  6. Reduce heat to low
  7. In a separate large skillet melt 2 Tbs butter on medium-high heat
  8. Add asparagus, mushrooms and scallions
  9. Cook until just softened, 1-2 minutes
  10. Add 1 tsp salt
  11. Add cream to cauliflower mixture and cook until thickened
  12. Add pepper
  13. Serve in bowls
  14. Using a 1/4 cup, measuring cup fill with mushroom mixture and place on top of creamy cauliflower
  15. Garnish with spring of green and thin slices of parmesan

We may earn a commission if you make a purchase, at no additional cost to you.
03/18/2024 10:02 am GMT
We may earn a commission if you make a purchase, at no additional cost to you.
We may earn a commission if you make a purchase, at no additional cost to you.
03/19/2024 10:27 am GMT
We may earn a commission if you make a purchase, at no additional cost to you.
03/19/2024 11:27 am GMT

Show More

Related Articles

Check Also
Back to top button