Name: Keto Creamy Spinach, Mushroom, and Tomato Risotto
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Olive oil - ¼ cup; Brown mushrooms, sliced - 2 cups; Fresh spinach, or more to taste - ½ cup; Garlic, minced - 2 cloves; Frozen riced cauliflower - 2 cups; Heavy cream - ⅓ cup; Paprika - 1 teaspoon; Garlic salt, or to taste - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Cherry tomatoes, halved - ½ cup

Ingredients for - Keto Creamy Spinach, Mushroom, and Tomato Risotto

1. Olive oil ¼ cup

2. Brown mushrooms, sliced 2 cups

3. Fresh spinach, or more to taste ½ cup

4. Garlic, minced 2 cloves

5. Frozen riced cauliflower 2 cups

6. Heavy cream ⅓ cup

7. Paprika 1 teaspoon

8. Garlic salt, or to taste 1 pinch

9. Salt and ground black pepper to taste 1 pinch

10. Cherry tomatoes, halved ½ cup

How to cook deliciously - Keto Creamy Spinach, Mushroom, and Tomato Risotto

1 . Stage

Heat a cast iron skillet over medium-low heat. Add olive oil, followed by mushrooms, spinach, and garlic. Simmer just until mushrooms get soft, spinach is wilted, and garlic is fragrant, making sure not to burn, 5 to 7 minutes.

2 . Stage

Stir in cauliflower rice and cook until a rice-like consistency is reached, 5 to 7 minutes more. Pour in heavy cream, paprika, garlic salt, salt, and pepper; let simmer for 5 minutes more. Stir in tomatoes until just softened, 3 to 5 minutes.