Keto Vegan Risotto
This Keto Vegan Risotto recipe is the perfect side dish to your keto dinner. This delicious concoction is finished in around 15 minutes and can even be eaten as a main course. Flavorful cauliflower rice pairs with vegetable stock and fragrant garlic to ramp up your keto recipe box!
- 3 cups cauliflower rice
- 1/2 cup vegetable stock
- 2 tbsp nutriotional yeast
- 2 tbsp olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1 tbsp coconut oil
- 1/4 cup walnuts roughly chopped and toasted
- salt and pepper to taste
Heat the olive oil in a large pan over medium heat.
Cook the onion until translucent, around 4 minutes. Add the garlic and cook for 20 more seconds or until fragrant.
Add the cauliflower rice and saute for 5 minutes. Add the stock, walnuts, salt and pepper and nutritional yeast and cook, stirring constantly until the stock has reduced, around 2 minutes.
Remove from heat and add the coconut oil.
Serve with walnuts and season with salt and pepper.
Calories: 185kcal | Carbohydrates: 10g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Sodium: 155mg | Potassium: 431mg | Fiber: 3g | Sugar: 4g | Vitamin A: 63IU | Vitamin C: 60mg | Calcium: 43mg | Iron: 1mg