Keto Spinach Parmesan Risotto Recipe

About this recipe

A creamy and satisfying keto-friendly risotto made with cauliflower rice, fresh spinach, and Parmesan cheese, perfect for a hearty dinner.

Ingredients

• 500 ml Bertolli Extra Virgin Olive Oil
• 250 g Premium Sambhar Onion
• 250 g Spinach - Chopped
• 100 g Old Hill Parmesan Cheese
• 1 pc Cabbage Red
• 16 g Orika Oregano
• 150 g Spring Onion (Kandychi Path)
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 50 g On1Y Onion Powder

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
2. 2. Add 1 cup of finely chopped onion and 1 teaspoon of onion powder to the pan. Cook, stirring frequently, for about 5 minutes until the onion is translucent and fragrant.
3. 3. Stir in 4 cups of cabbage and cook for 3 minutes, allowing it to absorb the flavors.
4. 4. Add 1 cup of water to the pan and bring it to a gentle simmer.
5. 5. Gradually add 1/4 cup of water at a time to the cabbage mixture, stirring constantly until the liquid is mostly absorbed.
6. 6. Add 2 cups of fresh spinach and 1 teaspoon of oregano to the pan, stirring until the spinach wilts.
7. 7. Continue adding water, 1/4 cup at a time, stirring frequently and allowing the liquid to absorb before adding more. This process should take about 15-20 minutes.
8. 8. Once the cabbage is tender and the mixture is creamy, stir in 1/2 cup of grated Parmesan cheese and season with salt and pepper to taste.
9. 9. Garnish with 3 teaspoons of chopped spring onion and serve hot.