Keto Cauliflower Risotto with Shrimp and Bacon is one of our go-to dinners right now. It’s packed full of flavor and even if you aren’t a cauliflower fan you won’t be even be able to tell its in there will all the flavor.
Creamy Cheesy Keto Cauliflower Risotto, it truly doesn’t get any better than this dish. You don’t need to be an expert chef to pull this together in under 30 minutes.
There is a reason we’ve made a list of the Top Keto Ingredients to Freeze. It was in times like these we can still pull together a wonderful meal. Simply pulled the fresh thyme out of the garden but you can use dried thyme if that is what you’ve got on hand. Everything else was sitting in our freezer or fridge. Let us dive into this delicious keto risotto.
Is risotto keto friendly?
Traditional risotto is not keto friendly. However, ours is. The biggest culprit that doesn’t make risotto keto friendly is that it is filled with rice. Which is very carb heavy and not keto friendly.
However OUR RECIPE IS KETO FRIENDLY! We subbed out the rice with cauliflower rice which does require a bit different cooking approach to traditional risotto to be sure to reach the instructions. We also subbed out the dry wine that generally goes along a risotto for flavor. We wanted to give people the option to be able to make this without the wine.
However, if you want to add a 1/4 cup of dry white wine to this dish for a bit more authentic flavor this is 100% possible but just be aware that it will increase your carb count justttttt a tad. See below for our net carb synopsis for this recipe in greater detail on why we omitted it and providing it as an option.
Fresh or Frozen Cauliflower for Keto Risotto
Frozen – I personally absolutely love frozen riced cauliflower. It is one less appliance to get dirty and it’s fabulous in times like now when going to the grocery store isn’t as readily available so simply pulling out from frozen cauliflower rice is the solution.
Fresh – if you’ve got cauliflower on hand then using fresh cauliflower is definitely an option.
Both fresh and frozen cauliflower rice will work nicely in this recipe.
Did you know that risotto is actually the name for the cooking method? Slowly adding the liquid to the rice is creating that creamy texture that is known as risotto.
We did have to make sure we compensated for the fact that cauliflower rice has moisture on its own and therefore compensated with a bit extra cheese and cut back on the liquid. The results as you see below are creamy cheesy oh so delicious keto risotto that is then even more divine since it has bacon AND shrimp in it. OMGAWDDDDD yes.
Other recipes to use cauliflower rice in
If you’ve got some frozen cauliflower rice sitting in the freezer right now here are a few other recipes you might enjoy to make a dinner with it.
- Mexican Cauliflower Rice
- Low Carb Cauli-Rice with Shrimp
- Low Carb Egg Fried ‘Rice’
- Low Carb Chinese Chicken Fried Rice
HOW MANY NET CARBS A SLICE FOR A KETO CAULIFLOWER RISOTTO?
9 Net Carbs for a pretty heft portion of this dish. It actually makes quite a bit and is filling with the shrimp and bacon.
A little more info when it comes to the dry wine and why it’s added as an option to make this risotto.
I personally have found that whether dry wine is lower in carbs or not it just doesn’t work well in my body regardless. And opening a bottle of wine for 1/4 cup just isn’t really feasible in our home. So for that reason we decided to make this risotto without the dry wine.
Dry wine is actually rather low in carbs. A 1/4 cup of dry white wine has about 1.5carbs in it. So it will alter you carb calculation if you added – hardly a lot but if you want to be exact be aware of that.
OTHER RECIPES YOU MIGHT ENJOY:
- Keto Lasagna with Zucchini Noodles
- Keto Barbecue Chicken Pizza
- Low Carb Barbecue Ranch Chicken Casserole
Keto Cauliflower Risotto with Shrimp and Bacon
- 3 Tablespoons olive oil
- 1 small yellow onion , diced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 sprigs fresh thyme , leaves removed (apprx 1/2 - 1 teaspoon dried thyme)
- 2 cloves garlic , finely minced
- 2 cups vegetable stock
- 40 ounces frozen cauliflower rice (fresh works also)
- 3 Tablespoons butter
- zest of one lemon (optional)
- 1 Tablespoon lemon juice or lemon juice concentrate (use fresh lemon juice if you have it with the lemon zest)
- 1/4 cup dry white wine
- 8 ounces frozen shrimp , uncooked or precooked - instructions include both)
- 1/4 cup heavy cream
- 1/2 cup parmesan cheese
- 12 slices bacon , cooked and crumbled
- Heat a 12-inch pan over medium-low heat. Add olive oil, onions, salt, pepper, and thyme to heated pan. Cook until onions are translucent. Should take only 2-5 minutes.
- Add garlic and stir until fragrant, approximately 2 minutes. Add the cauliflower rice and stir to coat in the oil onion mixture.
- Add the vegetable stock and cover with a lid. Cook on the stovetop for 5 minutes. Remove the lid and cook, stirring for an additional 5-10 minutes until the liquid has reduced by about half. You want the water from the frozen cauliflower to evaporate as it cooks.
- If using uncooked shrimp, add your thawed uncooked shrimp. Cover and allow to cook for just a few minutes. The shrimp will cook quickly and timing depends on the size of the shrimp and how thaw they really are. Approximately 2-4 minutes.
- Add butter, lemon zest, lemon juice, heavy cream, and parmesan cheese. Give a quick stir.
- Top with precooked shrimp and bacon crumbles. Stir and heat long enough just to melt butter and heat through shrimp.
- Garnish with parsley - Only top with bacon if eating right away. Otherwise, garnish each dish individually so it doesn't get soft.