The Low-Carb Rice Swap Perfect For Risotto

Risotto is creamy, luxurious comfort food in a bowl that's delicious from the first spoonful until the last. The prized creaminess comes from the way its prepared, by browning arborio rice in butter, then adding liquid, usually stock and sometimes wine, and allowing starches from the rice to release slowly as it cooks, as detailed by Delish. Toss in some garlic and a sprinkle of parmesan and this Italian staple is just about complete.

You can add in a number of things like mushrooms or other sautéed veggies like asparagus, butternut squash, or peas. Of course, the dish is yummy enough to enjoy on its own, without any additions. But, if you're following a low-carb diet, risotto is an off-limits dish since it's traditionally made from rice, which is high in carbohydrates. 

Thanks to a new revolution in low-carb eating, there's now a low-carb substitute for risotto, so you don't have to miss out.

Over the past few years, you've likely seen the various ways cauliflower can be used as a replacement for high-carb products like pizza, tater tots, mashed potatoes, and even rice, as outlined by Taste of Home. Now, cauliflower is replacing another traditionally high-carb dish, in the form of cauliflower risotto.  As noted by Wholesome Yum, making risotto from riced cauliflower reduces the carbs in the dish from about 45 grams of carbohydrates per serving to just 6 grams per serving without sacrificing flavor that makes the dish so craveable. 

According to MasterClass, this low-carb version of the Italian favorite is an excellent substitute because cauliflower is a fibrous vegetable and it will thicken the liquid in the dish as it cooks. Although the MasterClass version of the recipe calls for using heavy cream to add some of the desired creaminess to the dish, if you're looking for something a bit lower in calories, you can find a substitute for the heavy cream. One way to make Cauliflower Rice Risotto creamy without dairy includes vegan-friendly swaps like coconut milk and nutritional yeast to replace the nutty, cheesy flavor that parmesan cheese can impart.