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Keto-Friendly Low Carb Mushroom Broccoli Risotto

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

Vegetarian mushroom risotto with broccoli

 1 Large Head of the Fresh Organic Broccoli
 1 ½ cups Arborio Rice
 2 cups Vegetable Stock
 9 oz Fresh Organic MushroomsYour Choice
 2 Garlic Cloves
 1 Shallot
 1 cup Heavy Whipping Cream
 ¾ cup White WinePlus a little more for the Chef!
 2 ½ oz Parmesan CheeseCoarsely Grated
 4 oz Salted Butter
 Salt and Pepper to Taste
 A Sprig of Fresh Thyme

Cook rice to directions and set aside.


Bring half of the veg-stock to a boil and put aside to cool.


Slice the mushrooms and stir-fry in butter until almost golden brown.


Chop broccoli into small pieces and add to mushrooms.


Add half of the wine and the rest of the veg-stock.


Leave uncovered and let simmer until the remaining liquid starts to boil down.


Slowly pour in the remaining wine and add the heavy cream. Simmer until broccoli is medium tender and the liquid has evaporated.


Remove from heat sprinkle in the parmesan cheese and the rice. Top the dish with the sprig of fresh thyme.

Nutrition Facts

Serving Size 4