Mushroom Cauliflower Rice Risotto is made with all wholesome ingredients and can be ready in 30 minutes! This Mushroom Cauliflower Rice Risotto is simple to prepare, low carb, gluten free and Keto friendly.
The temperatures are getting cooler, fall is here and I am ready for some healthy comfort food. Dishes like this Mushroom Cauliflower Risotto are cozy and comforting, but also healthy and low in carbs.
Traditional risotto was always one of my favorites, but it was always a process to make. Which means I didn't make it that much. You guys know I like my recipes to be simple and easy to make.
Why You Should Make this Mushroom Cauliflower Rice Risotto
This healthier version is so much easier without all the stirring and adding more liquids to prevent it from drying out. Regular risotto requires your full attention because once it dries out, it's no good.
This risotto dish is less than half the calories and carbs than typical rice, which in my book means you can eat bigger portions without any guilt.
Cauliflower rice also cooks so much faster that regular rice and is way less temperamental. So if the health benefits don't persuade you to make this risotto, maybe the ease of making it will!
- Butter - I use grass-fed butter that has only milk (cream) and salt for the ingredients. It's so much healthier than regular butter or margarine (gasp) and completely tastes better too.
- Onion - because onion makes every savory dish better. There, I said it. I don't want to hear that onions have too many carbs, use less if you'd like but do not leave them out.
- Garlic - same as onion, garlic just makes a dish that much more flavorful. I absolutely love garlic in most of my savory dishes.
- Portobello Mushrooms - I love the texture of portobello mushrooms. They are chewy with an almost meat-like texture and a smoky, earthy flavor.
- White Mushrooms - I love these because they are so versatile and go well with so many dishes. They are a milder flavor wit a tender texture.
- Thyme - In this recipe fresh is the only way to go. It is simply for a garnish and you can use any amount you'd like. Thyme has a sweet and peppery taste and blends beautifully with all of these seasonings.
- Cauliflower - What can I say about the most versatile vegetable out there? I love cauliflower, especially cauliflower rice. It is so simple to prepare and totally adaptable to most dishes.
- Heavy Cream - You need something creamy to hold this risotto together and heavy cream does the trick beautifully.
- Parmesan cheese - Good old Parmesan. It's my favorite hard cheese to add to hearty dishes.
- Gorgonzola cheese - Full disclosure- I do not like Gorgonzola cheese. But remember, I still can't taste and everyone liked this recipe with Gorgonzola cheese. Personally, I would add feta cheese instead, but that's just me. I bet even Mozzarella cheese would be delicious in here too.
- Italian seasoning - perfect addition of seasonings to this dish.
How to Make this Mushroom Cauliflower Rice Risotto
Super easy to make, I promise.
Place cauliflower florets in a food processor and pulse a few times until rice consistency. Set aside.
Heat butter in a large pot or skillet. Add chopped onion and sauté until onion is translucent. Then add minced garlic.
Add sliced mushrooms and sauté until tender.
Once mushrooms are tender, add cauliflower rice, heavy cream, water, salt, black pepper, and Italian seasoning and stir to combine.
Remove from heat and add Gorgonzola and Parmesan cheese.
Garnish with fresh thyme, shredded parmesan, and freshly ground black pepper.
Recipe FAQ's and Expert Tips
Yes, I have also made this with unsweetened plain almond milk and it came out great. I am sure coconut milk would work well too.
Although I have not tried it, I am sure zucchini or eggplant would also be delicious in this recipe.
Be careful to not overcook the cauliflower rice. Please follow the instructions and only cook for 3-4 minutes and no more or it will become mushy.
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Mushroom Cauliflower Rice Risotto
- 3 tablespoons butter
- ½ yellow onion, chopped
- 3 garlic cloves, minced
- ½ pound Portobello mushrooms, sliced
- ½ pound white mushrooms, sliced
- 1 large head cauliflower
- ¾ cup heavy cream
- ½ cup Parmesan cheese
- ½ cup Gorgonzola cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- ½ cup water
- fresh Thyme for garnish
- Make the cauli rice: remove cauliflower stalk and leaves and chop it into florets. Place cauliflower florets in a food processor and pulse a few times until rice consistency. Set aside.
- Heat butter in a large pot or skillet. Add chopped onion and sauté until onion is translucent. Then add minced garlic and sauté until fragrant.
- Add sliced mushrooms and sauté until tender, add one more tbsp of butter if needed.
- Once mushrooms are tender, add cauliflower rice, heavy cream, water, salt, black pepper, and Italian seasoning and stir to combine. Simmer the risotto, stirring occasionally to cook evenly until cauliflower is tender and liquid has reduced about 3 to 4 minutes. You’d like to be rice-textured so be careful not to over-cook the cauliflower.
- Remove from heat and add gorgonzola and parmesan cheese. Stir until combined.
- Serve risotto warm in individual bowls. Garnish with fresh thyme, shredded parmesan, and freshly ground black pepper.