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You can serve this keto risotto as a side, or top with seared scallops or mushrooms to make it a main. Creamy and satisfying, it’s a great low carb option to keep blood sugar balanced and for those who are trying to manage their weight. 

Serves 2

20 min


1 package Liviva riced shirataki

1 tbsp extra virgin olive oil

1 shallot

4 cloves garlic

Salt and pepper to taste

½ cup vegetable broth

1 tbsp butter

1 tsp xanthan gum

2 cups grated parmesan

¼ cup parsley


  1. Prepare rice according to package directions. Set aside.
  2. Dice the shallot and garlic. 
  3. Heat the olive oil in a saucepan over medium heat. When hot, add the shallot and stir, sauteing until onion is soft and fragrant (approx 2 min). Toss in the garlic, salt and pepper and stir.
  4. Pour in the rice and broth, and let simmer until most of the liquid is evaporated (approx 10 minutes).
  5. Toss in the butter, let it melt and sprinkle the xanthan gum over the rice, stirring well to avoid any clumps.
  6. Add the parmesan cheese and parsley, folding over the rice until the cheese is melted.
  7. Sprinkle with additional parsley and parmesan and serve while still hot.


  1. If you’d like to add less broth and skip the xanthan gum, you can do so but you may want to add more herbs for additional flavour.
  2. This recipe makes two small side dishes or one large main.
  3. This recipe will keep in the fridge for up to 4 days.
  4. You can top the rice with seared scallops or sauteed mushrooms to bulk up the meal.


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