Keto Easy Creamy Mushroom Risotto
This Keto mushroom risotto is a fun twist on a classic Italian risotto. It tastes just like how risotto should taste: creamy, buttery, and cheesy. However, instead of being made with rice, this Keto risotto is made with “grains” of brown mushrooms! By shredding mushrooms into “grains”, you can cook it almost exactly like you would a regular risotto. It makes a fantastic low-carb side dish to numerous other Carb Manager recipes. If you’re making your main course, choose something with more protein and fewer carbs to balance out the macros in your meal. This side dish will add a lot of fat to your lunch or dinner when you need a boost.
How to Make It
Step 1
Use a cheese grater to grate cremini or baby bella mushrooms into large shreds. The grated mushrooms should resemble long grains of rice. If you have white mushrooms on hand, you could use these as well, but the final flavor of your risotto will be a little different.
Step 2
Place all the shredded mushrooms in a non-stick pan with heavy cream, salt, and pepper. Heat the pan until the cream comes to a simmer, and start stirring the mushrooms. Simmer the mushrooms in the cream until the mushrooms release their excess liquid and it evaporates – about 5-7 minutes.
Step 3
Turn the heat down to very low, so the cream is only bubbling now. One tablespoon at a time, add butter to the pan, letting each tablespoon melt before adding the next one. Stir each tablespoon of melted butter into the risotto as it starts to take on a thickened, buttery texture. After adding the butter, reduce the cream for a couple of more minutes.
Step 4
Take the risotto off the stove heat. While the mixture is still hot, stir the parmesan cheese into the pan. Let the risotto cool for just a couple of minutes and it will thicken more. Serve hot with parsley or basil as garnish.
Ingredients
- Brown mushrooms
8 oz
- Heavy cream
1 cup
- Salt
0.25 tsp
- Black pepper
0.13 tsp
- Butter, unsalted
4 tbsp
- Parmesan cheese
5 tbsp, grated