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    Home » Low Carb

    Mushroom Cauliflower Rice Risotto

    Published: Sep 25, 2021 · Modified: Nov 24, 2021 by Lauren Kelly · This post may contain affiliate links.

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    Vertical collage of mushroom cauliflower rice risotto picture on top and bottom ad title in the middle.

    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.

    Overhead picture of cauliflower rice risotto in a white bowl on a striped towel with a small white bowl of seasonings in the upper right corner and green spices in the upper left corner.

    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.

    This Mushroom Cauliflower Rice Risotto is perfect for the holidays or any weeknight. It pairs perfectly with Balsamic Roasted Vegetables, Maple Sweet Potato Casserole and Green Bean Quinoa Casserole.

    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!

    Picture of cauliflower rice risotto close up with mushrooms and shredded cheese on top with two small white jars of seasonings up top behind an olive oil jar and a brown bowl of green spices.

    Recipe Ingredients

    • 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.
    Overhead picture of all the ingredients in separate bowls on a white counter.

    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.

    Close up picture of cauliflower florets in food processor.
    Overhead picture of cauliflower rice in food processor.

    Heat butter in a large pot or skillet. Add chopped onion and sauté until onion is translucent. Then add minced garlic.

    Close up picture of onion in a pan cooking with a wooden spoon in it.

    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.

    Picture of cream pouring into the pan with mushrooms and cauliflower rice.

    Remove from heat and add Gorgonzola and Parmesan cheese.

    Gorgonzola cheese in a small white bowl being ready to go into cauliflower rice risotto in the pan.

    Garnish with fresh thyme, shredded parmesan, and freshly ground black pepper.

    Close up horizontal picture of finished mushroom cauliflower rice with shredded parmesan cheese and fresh thyme on top.
    Close up picture of finished cauliflower rice risotto in a white bowl with a fork in it.

    Recipe FAQ's and Expert Tips

    Can I substitute something else for heavy cream in this recipe? I am dairy free.

    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.

    I can't have mushrooms due to an allergy, can I substitute something else instead of just leaving them out?

    Although I have not tried it, I am sure zucchini or eggplant would also be delicious in this recipe.

    How do I prevent this cauliflower rice risotto from getting soggy? I tried another recipe and it was so soft and mushy.

    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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    Overhead picture of cauliflower rice risotto in a white bowl on a striped towel with a small white bowl of seasonings in the upper right corner and green spices in the upper left corner.

    Mushroom Cauliflower Rice Risotto

    This Mushroom Cauliflower Rice Risotto is made with all wholesome ingredients and can be ready in 30 minutes! Low carb, gluten free and keto.
    5 from 7 votes
    Print Pin Rate
    Course: brunch, dinner, lunch, Main Course, main dish, meatless, vegetarian
    Cuisine: American
    Diet: Diabetic, Gluten Free
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 372kcal
    Author: Lauren Kelly

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    Mushrooms are key for this recipe to succeed, feel choose or increase your favorite mushrooms, I love the taste of portobellos and the texture of white mushrooms but brown mushrooms would work as well.
    You can easily substitute pre-bought cauliflower rice instead of creating your own in the food processor.
    Parmesan and Gorgonzola cheese were chosen to sharpen the taste of this risotto, but they can be replaced with some mozzarella cheese or even cream cheese for a soft taste.
    Easy and tasty cauliflower rice mushroom risotto, this recipe mixes a lot of flavors that make the cauliflower even more appealing. It has a rich and creamy consistency, you’ll completely forget there’s no rice in it!

    Nutrition

    Calories: 372kcal | Carbohydrates: 12g | Protein: 16g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 776mg | Potassium: 1147mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1352IU | Vitamin C: 105mg | Calcium: 330mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!

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    Reader Interactions

    Comments

    1. Jessica

      March 23, 2023 at 2:56 pm

      5 stars
      I absolutely love risotto but I had no idea how to make it. When I saw this recipe, I knew it was the one I needed to make! So good.

      Reply
    2. Abeer

      March 23, 2023 at 1:39 pm

      5 stars
      Adding gorgonzola cheese was the best addition ever. It really elevated this risotto.

      Reply
    3. Melissa

      March 23, 2023 at 1:25 pm

      5 stars
      This looks so comforting & I love that it's quick!

      Reply
    4. Nancy Mougey

      June 17, 2022 at 5:36 pm

      Do you know the serving size? One cup? I’m trying to keep track of my macros. This sounds yummy!

      Reply
      • Lauren Kelly

        June 17, 2022 at 5:39 pm

        Hi Nancy! I usually just divide it into 4 equal servings to make sure my macros are correct. Thanks for stopping by!

        Reply
    5. Anna

      September 26, 2021 at 10:45 pm

      5 stars
      I am obsessed with this cauliflower risotto! The mushrooms, cauliflower, and cheese are absolutely delicious together. I will be making it again soon!

      Reply
    6. Kristen

      September 26, 2021 at 12:01 pm

      5 stars
      I have some very picky kids but they absolutely loved this dish and asked for seconds and thirds. It was an absolute win. Thanks for the recipe!

      Reply
    7. Krissy Allori

      September 26, 2021 at 9:22 am

      5 stars
      So much flavor in this recipe! Thanks for giving healthier alternatives!

      Reply
      • Lauren Kelly

        September 26, 2021 at 9:28 am

        I love healthier comfort food! Thanks for stopping by!

        Reply

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    Hi, I'm Lauren! I love creating easy, simple, healthy recipes for you! Many of them are low carb and gluten free, and all of the are delicious!.

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