Sometimes, following a keto diet, we can get used to using the same recipes over and over again.   It can be really easy though, to convert old favourites, old comfort foods to keto.   Here is a great example.        Risotto without all the time and effort.


4½ cups cauliflower, “riced”                                                    3 TBS coconut oil or butter, divided

1 lb Portobello or cremini mushrooms, thinly sliced        1 lb white mushrooms, thinly sliced

2 shallots, diced                                                                      2 Tbsp each of veggie broth and cream

Sea salt and fresh ground black pepper to taste

3 TBS finely chopped chives                                                4 TBS butter

⅓ cup freshly grated Parmesan cheese


Place cauliflower flowerets in a food processor and pulse until small pieces of “rice”

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the mushrooms, and cook until soft, about 3 minutes.

Remove mushrooms and their liquid, and set aside.

Add 1 tablespoon oil to skillet, and stir in the shallots. Cook 1 minute.

Add cauliflower rice, stirring to coat with oil, about 2 minutes. Add broth and cream to the “rice,” and stir until the broth is absorbed. Stirring, until the liquid is absorbed, about 5 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Serves 4.