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Cauliflower Risotto with Roasted Red Peppers and Burrata

Low CarbKetoGluten FreeLCHF

This awesome cauliflower risotto is made with roasted red peppers and finished with a ball of burrata! Low carb, gluten free, keto, and vegetarian recipe.

Cauliflower Risotto with Roasted Red Peppers and Burrata - a fantastic low carb, keto, LCHF and vegetarian recipe!

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After making my Pumpkin Risotto with cauliflower rice a while ago, I've really wanted to make another risotto! But as pumpkin season has passed, I started looking around for other ideas. I found a “Paprika and Burrata” risotto from a blog in the Netherlands called Flying Foodie. I just loved the colors! Obviously their version was made with actual rice – but also it turns out it wasn't with paprika at all – the color came from jarred roasted red peppers! I usually have them in stock anyway (I use them for recipes like Roasted Red Pepper Sauce for fish or chicken) so I just had to buy some burrata (no hardship there – and if you want to know more about this luscious cheese you should read my post What Is Burrata?).

This really isn't a tricky recipe to make – especially if you buy pre-riced cauliflower! You can see how to make your own in my tutorial on how to make cauliflower rice – but I confess that I usually buy it ready made, especially as CostCo has started selling four-packs of frozen 1lb bags!

How to Make a Cauliflower Risotto with Roasted Red Peppers and Burrata

Start the cauliflower risotto by melting some butter with some olive oil in a large skillet. Add the cauliflower rice and sauté for five minutes, stirring frequently.

Meanwhile, make the red pepper puree by adding roasted red peppers (from a jar) to a small blender and blending until smooth.Cauliflower Risotto with Roasted Red Peppers and Burrata - a fantastic low carb, keto, LCHF and vegetarian recipe!

Add the puree, together with some chicken or vegetable broth to the cauliflower. Continue to cook until the liquid has reduced and the cauliflower is tender.Cauliflower Risotto with Roasted Red Peppers and Burrata - a fantastic low carb, keto, LCHF and vegetarian recipe!

Add shredded Parmesan, stir well so that it starts to melt, then test for seasoning. Add salt and pepper as necessary.

Transfer the risotto to a large serving bowl, and make a small well in the center. Place a ball of burrata in the middle, then use a knife to carefully break it open. Season with black pepper and garnish with fresh basil leaves.

Cauliflower Risotto with Roasted Red Peppers and Burrata - a fantastic low carb, keto, LCHF and vegetarian recipe!

The carbohydrates in all that cauliflower do start to add up, so you could serve this as an appetizer for four people, or as a main dish for three people. Splitting it between two people would be VERY filling, and also work out around 12g net carbs each – which I know is too high for most of you! That being said, I do consider them to be “good” carbs – because of the nutrients in the vegetables. But obviously you know best what fits in with your way of eating. This is a fantastic recipe, I know that you'll make it work for you!

Cauliflower Risotto with Roasted Red Peppers and Burrata - a fantastic low carb, keto, LCHF and vegetarian recipe!

Cauliflower Risotto with Roasted Red Peppers and Burrata

Cauliflower Risotto with Roasted Red Peppers and Burrata

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This awesome cauliflower risotto is made with roasted red peppers and finished with a ball of burrata! Low carb, gluten free, keto, and vegetarian recipe.

Ingredients

  • 2 tbs butter
  • 1 tbs olive oil
  • 16 oz riced cauliflower
  • 4 oz roasted red peppers, from a jar
  • 4 fl oz chicken broth, or vegetable
  • 1 tbs tomato paste
  • ½ cup shredded Parmesan
  • salt and black pepper
  • 8 oz ball of burrata
  • fresh basil leaves, for garnish

Instructions

  1. Melt the butter with the olive oil in a large skillet. Add the cauliflower rice and sauté for five minutes, stirring frequently.
  2. Meanwhile, make the red pepper puree by adding roasted red peppers to a small blender and blending until smooth.
  3. Add the puree, together with the broth and tomato paste to the cauliflower. Continue to cook until the liquid has reduced and the cauliflower is tender.
  4. Add the shredded Parmesan, stir well so that it starts to melt, then test for seasoning. Add salt and pepper as necessary.
  5. Transfer the risotto to a large serving bowl, and make a small well in the center. Place a ball of burrata in the middle, then use a knife to carefully break it open.
  6. Season with black pepper and garnish with fresh basil leaves.

Notes

Serves four people as an appetizer: 6g net carbs per serving

Or three people as a main meal: 8g net carbs per serving

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Nutrition Information
Yield 4 Serving Size Quarter of the recipe
Amount Per Serving Calories 310Total Fat 27gSaturated Fat 14gCholesterol 64mgSodium 812mgCarbohydrates 8gNet Carbohydrates 6gFiber 2gSugar 2gProtein 16g

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