Leek, Mushroom and Spinach Cauliflower Risotto


Leek, Mushroom and Spinach Cauliflower Risotto

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Course: Lunch, Main Course
Cuisine: American, Australian Keto, Italian
Keyword: Cauliflower, Cauliflower Rice, Cauliflower Risotto, Nut Free Keto, Vegetarian Keto
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 298kcal
Author: Kim Caruk


  • 2 tbsp olive oil
  • 1 leek sliced thinly
  • 1 cloves garlic crushed
  • 8 button mushrooms
  • 1 cup baby spinach leaves shredded
  • 700 g cauliflower riced
  • 2 tbsp butter
  • ¾ cup chicken stock
  • ¼ cup cream
  • ½ cup parmesan cheese grated
  • salt and pepper
  • Fresh thyme


  • Heat 2 tbsp oil in large frying pan, sauté sliced leek, garlic, mushroom and baby spinach until softened. Remove and set aside.
  • Heat butter in frying pan, add the riced cauliflower and sauté for 3-4 minutes. Add the cooked ingredients and fresh thyme into the pan and stir through.
  • Add cream, parmesan cheese and 1/2 of the stock. Stir continuously and cook for a further 8-10 minutes adding more of the stock as required. You don’t want to add too much stock all at once as it will cause the cauliflower to turn into a mash, so by adding slowly you can adjust the amount of liquid needed as required.
  • Season to taste and top with additional cheese.


Calories: 298kcal | Carbohydrates: 12g | Protein: 11g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 386mg | Potassium: 802mg | Fiber: 4g | Sugar: 6g | Net Carbs: 8g
Tried this recipe?Mention @deliciously.keto or tag #deliciouslyketo!

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