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prep time
7 min
cook time
15 min
ready time
22 min
Low Carb Chorizo Risotto
This aromatic keto risotto is loaded with smokey chorizo, aromatic herbs and spices and fluffy cauliflower rice.
This makes a great dinner option served with a green salad.
Net Carbs
6.6 g
Fiber
4.6 g
Total Carbs
11.3 g
Protein
16.7 g
Fats
20.5 g
285 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Fresh Food Spanish Chorizo by Sainsbury's
3 ounce
Cauliflower Rice
3 cup
Rosemary, Fresh
2 teaspoon
Garlic
1 clove
Gourmet Collection Smoked Paprika by Mccormick
1 tsp
Chicken Broth, Bouillon Or Consomme, Homemade
1 cup
Olive Oil
1 tablespoon
Shaved Grana Padano Parmesan by Trader Joe's
1 tbsp
Red Onion
¼ medium - 2 1/2" diameter
Recipe Steps
steps 5
22 min
Step 1
Roughly dice the chorizo into bite sized chunks. Heat the olive oil in a skillet over a medium heat. Add the chorizo and cook through until browned all over and releasing it oils. Remove from the skillet with a slotted spoon and set to one side.Step 2
Finely slice the onion, crush the garlic and finely chop the rosemary. Add to the pan with the chorizo oils and sweat gently for 2-3 minutes until tender and fragrant.Step 3
Add the cauliflower rice and paprika to the skillet and stir to combine.Step 4
Add the stock and stir well. Bring to a gentle boil then simmer for 5-6 minutes until all the stock has evaporated. Stir the rice with a fork to separate the grains.Step 5
Stir through the cooked chorizo and scatter with Parmesan shavings to serve.
Comments
Y 5 years ago
This was a 2 fold recipe for me. Just is served as a great dinner. The left overs were added to eggs the next morning. Even better. The reason for left overs.... added to much chirizo. Will do again but will give it a little kick. Thanks for sharing.
recipewriter 5 years ago
Thank you for your feedback :)
GreekMama 5 years ago
Ohhhhh. Best thing since the Chaffle! Like seriously good. As I added each ingredient I thought, not going to be good. So happy to be so wrong. Maybe add mushrooms next time.
recipewriter 5 years ago
Thanks so much :)