Mushroom Cauliflower Rice Risotto

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.

5 from 7 votes

This Mushroom Cauliflower Rice Risotto is made with all wholesome ingredients and can be ready in 30 minutes! Low carb, gluten free and keto.

Prep Time30

Total Time30

Course: brunch, dinner, lunch, Main Course, main dish, meatless, vegetarian

Cuisine: American

Diet: Diabetic, Gluten Free

Servings: 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