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top view of view of cauliflower rice risotto

Cauliflower Risotto

Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 4 servings
Calories 270kcal

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!

Notes

  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: 270kcal | Total Carbohydrates: 11g | Protein: 8g | Fat: 23g | Fiber: 3g | Sugar: 5g | Net Carbs: 8g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com