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Low Carb Spinach Risotto
Servings: 4 - 6 servings
Author: Nicole
  • 1 small cauliflower (ca. 750g/26oz cauli-rice)
  • 250 g fresh spinach*
  • 2 shallots
  • 2 cloves of garlic
  • 100 g cream cheese
  • 60 g freshly grated Parmesan
  • Salt and pepper to taste
  1. “Rice” the cauliflower in a food processor. Do so in small batches, otherwise you have to process too long and it may get all mushy. If you don’t have a food processor, you can use a grater.

  2. Then steam the cauli-rice for ca. 8 minutes. It should still be al dente.

  3. While the “rice” is steaming, chop the spinach and finely dice the shallots and garlic.

  4. Heat a little bit of olive oil in a large pan (I use a wok) and sauté the shallots and garlic until the shallots are translucent.

  5. Add the spinach and sauté until it has wilted down.

  6. Add the steamed cauli-rice, the cream cheese and Parmesan and stir until the cheese has melted.

  7. Add salt and pepper to taste.

  8. If needed, cook a few more minutes on low heat until the cauli-rice has the desired tenderness.

Recipe Notes

* If using frozen spinach, make sure it's thawed and well drained.