Risotto during a health eating lifestyle! Who does that?
This guy! Yes, my thumbs are pointing at myself!
This hearty Italian rice dish is rich with the flavors of the stock, as well as spices, parmesan, saffron, and butter. I want you to enjoy food like this, but I want you to learn how to make a dish that is just a good as the original, but a little healthier.
This rich and creamy risotto is keto-friendly because I make it with cauliflower rice instead of real rice. This low-carb recipe is a comfort meal that is loaded with sage, rosemary, nutmeg, garlic, and the base butternut squash.
Of course, risotto is not a risotto without creamy cheese. We're going to use mascarpone and parmesan cheese.
To add protein, I pan-fried some ground beef to a crisp.
Remember, "I cook it, I eat It, so I know you'll love it." Enjoy!
Risotto Ingredients
3 tbsp butter
2 tsp minced fresh sage
1 tsp minced fresh rosemary
1 tsp minced garlic
1 tsp kosher salt
1/4 tsp ground black pepper
1/2 cup dry sherry
4 cups riced cauliflower
1/2 cup butternut squash, cooked and mashed
1/2 cup grated parmesan cheese
1/2 cup mascarpone cheese (4 ounces)
1/8th tsp grated nutmeg
Crispy Beef Ingredients
16 oz lean ground beef (80/20)
1 tbsp of butter
1/4 tsp kosher salt
1/4 tsp of black pepper
Risotto Directions
Note: I peeled and cut butternut squash into cubes. I baked butternut squash at 400 degrees for 15-20 minutes. Mashed while butternut squash was warm.
Melt the butter in a large saute pan over medium heat.
Add the sage, rosemary, and garlic and cook for 1 minute or until fragrant.
Add the riced cauliflower, mashed squash, salt, and pepper and cook for 4-5 minutes or until the cauliflower is beginning to soften.
Add the sherry and cook for another 7 minutes, or until most of the liquid has been absorbed and the cauliflower is soft.
Stir in the Parmesan, Mascarpone, and grated nutmeg.
Cook over medium heat, stirring occasionally until cheese is melted and the risotto is creamy about 6 minutes.
Taste and season with more salt and pepper if desired.
Crispy Ground Beef Directions
In a stainless steel or cast-iron skillet melt the 1 tablespoon unsalted butter over medium-high heat.
Add ground beef, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper and cook until browned, crisp, and sizzling, about 10-12 minutes.
Remove beef with a slotted spoon to a serving bowl.
Add garnish with more fresh herbs and grated parmesan before serving.
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