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5 from 1 vote
This pancetta and green bean keto risotto uses riced cauliflower, mascarpone cheese and tangy
Parmesan to create a creamy low carb risotto base.

This makes for a quick and easy dinner option, loaded with low carb veggies and
flavoursome fats.
Prep Time3 mins
Cook Time20 mins
Total Time23 mins
Course: Main Course
Cuisine: Italian
Keyword: Green bean, Pancetta, Risotto
Servings: 2 people
Calories: 393kcal


  • 70 g grean beans
  • 200 g cauliflower rice
  • 1 tbsp fresh parsley
  • 1 tbsp white onion finely chopped
  • 1 clove garlic minced
  • 15 g unsalted butter
  • 1 tbsp extra virgin olive oil
  • 145 g pancetta diced
  • 1 tsp lemon juice
  • 30 g mascarpone cheese
  • 1 tbsp parmesan cheese grated
  • 160 ml chicken stock


  • Add the green beans to a pan of boiling water. Simmer for 2-3 minutes until just tender.
    Drain and rinse immediately under cold water. Dice into 1 inch pieces and set
  • Heat the olive oil in a large pan over a medium heat. Add the pancetta and cook
    through until golden brown. Remove with a slotted spoon and set aside.
  • Add the onion and garlic to the pan and sweat gently until tender.
  • Melt the butter in the pan and add the cauliflower rice. Stir well to combine.
  • Add half the chicken stock and simmer until all of the liquid has been absorbed.
  • Add the remaining stock to the pan along with the diced beans and pancetta. Stir
    well to combine and simmer until all the liquid has been absorbed.
  • Stir in the mascarpone and Parmesan until melted.
  • Scatter over fresh parsley to serve.


Calories: 393kcal | Carbohydrates: 10g | Protein: 19g | Fat: 31g | Fiber: 4g

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