Creamy Cauliflower Risotto with Mushrooms

Mushrooms, garlic, and shallots bring the flavor in this buttery, creamy cauliflower risotto. It’s a side dish you’ll want to eat as the main course, trust me!

Looking for more keto side dishes? Try this cauliflower mac and cheese, cauliflower rice casserole, and cauliflower fried rice!

The Cauliflower Dish Everyone Will Love

Not a fan of cauliflower? Not sold on it as a rice substitute. Try. This. Cauliflower. Risotto. It’s creamy, buttery, cheesy, and chock full of garlic-y, shallot-y goodness. It’s one of those side dishes you’ll want to eat as the main because it’s that much better than whatever else is on the table.

Fortunately for me, I recipe tested this one when Doug was on a work trip. I lived off of it, and it alone, for about a week. And didn’t even start to get tired of it. Of course, as soon as he got back, I had to whip up a batch for him to test as well, which of course I helped him eat. As you know, Doug hates cauliflower, but he loves this. He actually couldn’t even taste the cauliflower in there… take THAT!

Anyway, next time you’re craving some Italian comfort food, make this! And enjoy 😘🤌 – Linds x

Ingredient Notes

Obviously, butter, sea salt, black pepper, and olive oil play a big part in making this cauliflower rice risotto so addicting. Here are a few other ingredients to pay special attention to:

• Mushrooms – I use white mushrooms, feel free to use whatever variety you prefer.
• Shallot – If you can’t find this, replace it with 1/2 a medium yellow onion.
• Dry White Wine such as Saviogn Blanc or Pinot Grigio
• Cauliflower Rice – I usually buy a bag of FROZEN cauliflower rice. Frozen is important as it has a softer texture when cooked per the instructions below. If you want to use fresh, you’ll need to cook your cauliflower risotto longer. If you’d like to make your own rice, place cauliflower florets in a food processor, and pulse using 1-second intervals until you achieve a rice-sized grain. Clear the blades of your processor occasionally to ensure everything breaks down equally.
• Parmesan – I prefer freshly grated parm for this cheesy cauliflower risotto. Be sure to purchase a quality product for the best flavor! (i.e. skip the green container of Kraft).

Can I Make Cauliflower Risotto Vegan?

Now, that’s a challenge. I haven’t tested variations for this, but I’d recommend skipping the heavy cream and parmesan and making a cauliflower risotto with cream cheese that’s almond-based instead. A great product for this is Kite Hill. Combine that with just enough unflavored almond milk to make a creamy sauce (keep in mind the cauliflower rice won’t absorb liquid, so go under). Instead of butter, use additional olive oil.

How to Make Cauliflower Risotto

1. Saute mushrooms in a large skillet over medium heat until tender.
2. Add the garlic, salt, and pepper until fragrant. Remove veggies from the pan and set aside.
3. Return pan to medium heat and cook the shallot and garlic in melted butter.
4. Add wine and bring to a simmer. Cook until most of the wine is gone.
5. Add the frozen rice, and break it into small pieces.
6. Once the ice has melted, add the cream, parmesan, salt, and pepper. Cook until it has softened to your liking.
7. Stir in half the mushrooms.
8. Spoon onto a serving platter and place remaining mushrooms on top.

How About Some Variations?

1. Skip the mushrooms for a simpler version.
2. Or try a different low carb veggie, such as spinach, kale, tomatoes, or even peas (I know they’re not a veggie…).
3. Add in some protein – Cauliflower risotto with shrimp is a duh. Shredded rotisserie chicken is another delicious choice.

More Cauliflower Recipes

• Loaded Cauliflower Casserole
• Keto Cauliflower Pizza
• Mashed Cauliflower
• Cauliflower Potato Salad
• Cauliflower Stuffing

Cauliflower Risotto

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Servings :4 servings

Prep Time10 minutes mins

Cook Time14 minutes mins

Total Time24 minutes mins

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Ingredients

Mushrooms:

• ▢ 8 ounces mushrooms sliced (note 1)
• ▢ 2 tablespoons olive oil
• ▢ 2 cloves garlic minced
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon pepper

Risotto:

• ▢ 1 tablespoon butter
• ▢ 1 clove garlic minced
• ▢ 1 shallot finely chopped (note 2)
• ▢ 2 tablespoons dry white wine (note 3)
• ▢ 16 ounces cauliflower rice frozen (note 4+5)
• ▢ 1/2 cup heavy cream
• ▢ 1/4 cup parmesan cheese grated (note 6)
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon pepper
• ▢ 1/4 cup parsley chopped

US Customary - Metric

Instructions

• Saute. Heat oil (2 tablespoons) in a large heavy bottom pan over medium-high heat until shimmering. Add mushrooms (8 ounces) and cook until golden (about 7 minutes). Add garlic (2 cloves), salt (1/2 teaspoon), and pepper (1/2 teaspoon) and saute until fragrant (about 2 minutes). Remove sauteed veggies from the pan and set them aside on a plate. Tent with foil.
• Rice. Turn the heat of your pan down to medium and add the butter (1 tablespoon). Stir constantly as it melts so it doesn't burn. Add shallot (1 clove) and garlic (1) and saute until garlic is fragrant (about 2 minutes). Add white wine (2 tablespoons) and bring to a simmer. Use a wooden spoon to scrape up any brown bits that have any accumulated on the bottom of your pan. Simmer until most of the wine has evaporated, then add the frozen cauliflower rice (16 ounces). Break up and stir any frozen chunks as the rice defrosts in the pan (about 4 minutes). Once all ice has melted, add the cream (1/2 cup), parmesan (1/4 cup), salt (1/2 teaspoon), and pepper (1/2 teaspoon). Toss to coat the rice, and cook until it has softened to your liking, and the sauce has thickened -- for me, this was about 5-7 minutes. Stir in half the mushrooms, then taste and adjust salt and pepper to your liking.
• Dish + enjoy! Spoon remaining mushrooms over the risotto, and sprinkle with parsley (1/4 cup) and additional parmesan. Serve immediately and enjoy!

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Lindsey's Tips

1. Mushrooms - white mushrooms are my fave, use whatever you love.
2. Shallot - replace with 1/2 a medium yellow onion if shallots are unavailable.
3. Dry White Wine varieties include Saviogn Blanc or Pinot Grigio
4. Frozen Cauliflower Rice will give you a texture more similar to traditional risotto. If fresh is your only option, you'll want to cook the cauliflower longer. You may also need to add additional heavy cream.
5. To make your own cauliflower rice, place florets in a food processor and break them down into rice-sized grains using 1-second intervals. Pause the processor and clear blades occasionally to incorporate everything.
6. Parmesan - Opt for fresh, high-grade parmesan here!

Nutrition

Calories: 270kcalTotal Carbohydrates: 11gProtein: 8gFat: 23gFiber: 3gSugar: 5gNet Carbs: 8g

©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

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