Are you ready to indulge in a dish that’s not only creamy and comforting but also packed with nutritious goodness? Say hello to our Cauliflower Risotto Creamy Keto Mushroom Bacon Butternut Squash! This Italian-inspired recipe transforms humble ingredients into a gourmet experience that will leave your taste buds dancing. With the perfect blend of earthy mushrooms, sweet butternut squash, and the rich creaminess of cauliflower, it’s a low-carb delight that everyone will love. Whether you're following a keto diet or simply looking for a delicious meal, this risotto is sure to impress. Dive into this article to discover how to make this mouthwatering dish that’s perfect for any occasion!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 head cauliflower, riced
- 1 cup butternut squash, cubed
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Begin by preparing your ingredients. Rinse the cauliflower and cut it into florets. Use a food processor or a box grater to rice the cauliflower until it resembles small grains. Set aside.
- Peel and cube the butternut squash into small, even pieces for even cooking. Slice the mushrooms and chop the onion. Mince the garlic cloves and set all the prepared vegetables aside.
- In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Add the minced garlic to the pan and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the sliced mushrooms to the skillet. Cook for about 5 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Stir in the cubed butternut squash and continue to cook for another 5 minutes, allowing the squash to soften slightly.
- Once the vegetables are cooked, add the riced cauliflower to the skillet. Stir well to combine all the ingredients.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the skillet and let it cook for about 10 minutes, or until the cauliflower and butternut squash are tender.
- After 10 minutes, remove the lid and stir in the heavy cream. Season with salt and pepper to taste. Allow the risotto to simmer uncovered for an additional 2-3 minutes, stirring frequently until it reaches a creamy consistency.
- Once the risotto is creamy and the vegetables are cooked through, remove the skillet from heat. Taste and adjust seasoning if necessary.
- To serve, spoon the creamy cauliflower risotto onto plates or into bowls. Garnish with freshly chopped parsley for a pop of color and added flavor.
- Enjoy your delicious Cauliflower Risotto Creamy Keto Mushroom Bacon Butternut Squash dish warm!
Tips
- Prep Ahead: To save time, you can rice the cauliflower and chop the vegetables a day in advance. Store them in airtight containers in the fridge until you're ready to cook.
- Use Fresh Ingredients: Fresh mushrooms and butternut squash will enhance the flavor of your risotto. If possible, opt for organic produce for the best taste.
- Adjust the Creaminess: If you prefer a richer risotto, feel free to add more heavy cream or a sprinkle of parmesan cheese at the end for extra flavor.
- Taste as You Go: Seasoning is key! Make sure to taste your risotto as it cooks and adjust the salt and pepper to your liking.
- Garnish for Presentation: A sprinkle of fresh parsley not only adds color but also brightens up the dish. Consider adding some crispy bacon bits on top for an extra crunch and flavor boost.
- Leftover Magic: If you have leftovers, store them in the fridge and reheat gently on the stove with a splash of broth to bring back the creamy texture.
- Experiment with Add-Ins: Feel free to customize the recipe by adding your favorite veggies or proteins, such as spinach or grilled chicken, to make it your own!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 8g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 35mg
