Butternut Squash Cauliflower Risotto

Risotto is high in carbs, so if you are Low Carb or even Keto, it may be something you miss out on.  Instead, get all the flavor of a rich Butternut Risotto without the carbs by substituting Cauliflower Rice!

250 grams butternut squash, peeled and diced

5 grams butter or ghee

8 grams bouillon

25 grams diced onion

6 grams minced garlic

50 grams light canned coconut milk

400 grams raw riced cauliflower

Bake diced butternut squash for 20 minutes at 400° lightly sprayed with oil to prevent sticking. Mash when done.

Sauté onion, garlic, ghee or butter and bouillon until onion is soft.
Add mashed butternut squash and 50g light canned coconut milk.
Add fresh or frozen riced cauliflower.
Sauté until cauliflower is soft and cooked.

Makes 2 servings

Per Serving

Protein 5.2 grams

Total Carbs 27.1 grams

Net Carbs 20.4 grams

Fat 4.6 grams

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Butternut Squash Cauliflower Risotto

Risotto is high in carbs, so if you are Low Carb or even Keto, it may be something you miss out on.  Instead, get all the flavor of a rich Butternut Risotto without the carbs by substituting Cauliflower Rice!

  • Author: Coach Lisa

Ingredients

Units Scale

250 grams butternut squash, peeled and diced

5 grams butter or ghee

8 grams bouillon

25 grams diced onion

6 grams minced garlic

50 grams light canned coconut milk

400 grams raw riced cauliflower

Instructions

Bake diced butternut squash for 20 minutes at 400° lightly sprayed with oil to prevent sticking. Mash when done.

Sauté onion, garlic, ghee or butter and bouillon until onion is soft.

Add mashed butternut squash and 50g light canned coconut milk.

Add fresh or frozen riced cauliflower.

Sauté until cauliflower is soft and cooked.

Notes

Makes 2 servings

Per Serving

Protein 5.2 grams

Total Carbs 27.1 grams

Net Carbs 20.4 grams

Fat 4.6 grams

Nutrition

  • Serving Size: 2
  • Fat: 4.6
  • Carbohydrates: 27.1
  • Protein: 5.2

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