Cauliflower Mushroom Risotto is one of our favorite low carb side dishes that pairs with almost any entree!

Rich mushrooms are sauteed with riced cauliflower, cream, parmesan cheese, and other herbs and seasonings to reimagine a staple risotto recipe without the carbs. And not only is it super easy to make, it’s a budget friendly dish as well, so what’s not to love?

Cauliflower Mushroom Risotto in a skillet with mushrooms and parsley served on a plate with meat

Cauliflower Mushroom Risotto

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Who would have thought an expensive Italian entrée that takes over an hour to make because of endless pot watching and stirring could be reimagined into a healthy, crazy quick, fancy entrée? Serve it alongside a keto caesar salad and pork tenderloin or chicken souvlaki for the best guilt free dinner ever!

What Is Risotto?

Risotto is a traditional Italian creamy rice dish made with Arborio rice and sometimes meat and other vegetables. Most home cooks avoid making risotto because of the tricky nature of coaxing the creamy texture out of the rice. If you’re not sure of what you are doing or you are a novice cook, risotto can be frustrating to make. Lots and lots of stirring! And, who has time for that!

These days, busy home cooks need a simple cauliflower and mushroom low carb risotto that promises all the mouth-watering flavor of the original recipe without the time, cost, or carbs!

Cauliflower Mushroom Risotto in a skillet

What Is Cauliflower Risotto?

Can’t get over the fact it’s not ‘real’ rice?  Just knowing that cauliflower rice has 5 net carbs in one cup versus 53 net carbs in one cup of arborio rice is definitely worth giving this cauliflower rice risotto recipe a try.

Cauliflower rice converts to complex carbs that keep you fuller longer than regular rice. Cauliflower is also packed with phytonutrients and antioxidants that protect against cancer. That’s crazy, right?

Cauliflower Mushroom Risotto in a skillet topped with mushrooms and parsley

How Do You Make Risotto From Scratch?

Cauliflower mushroom risotto cooks way faster than traditional risotto, as you don’t need to worry about cooking rice.

  1. Begin by cooking the mushrooms. You want to get a nice caramelization on them – this adds a ton of great flavor to the dish! Set aside.
  2. In the pan, saute the onion, garlic and thyme.
  3. Add riced cauliflower and cook until just tender.
  4. Add cream, cheese, mushrooms and parsley.

Who would have thought a basic cauliflower mushroom recipe could be so easy and taste so good? Mama Mia!

What Ingredients Can You Add To Risotto?

This low carb risotto has mushrooms, but no need to stop there. Add chicken for a complete meal, or keep it with the vegetable theme and add asparagus, broccoli, green beans or even kale.

closeup of Cauliflower Mushroom Risotto in a skillet topped with mushrooms and parsley

Serve your guests this creamy cauliflower mushroom risotto, they won’t even know it’s cauliflower rice instead of traditional arborio rice!

More Low Carb Recipes You’ll Love

Cauliflower Mushroom Risotto in a skillet with mushrooms and parsley served on a plate with meat
5 from 22 votes↑ Click stars to rate now!
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Cauliflower Risotto

This low carb risotto is a delicious and easy side dish for your favorite entree or can be served as a main course as well.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings



  • 8 ounces fresh mushrooms sliced
  • 1 teaspoon soy sauce or soy substitute
  • 2 cloves garlic minced
  • 3 tablespoons butter divided
  • ½ onion finely chopped
  • ½ teaspoon thyme
  • 1 head cauliflower riced
  • ½ cup heavy cream
  • ¾ cup grated Parmesan cheese
  • ½ teaspoon seasoning salt
  • 1 tablespoon fresh parsley
  • drizzle of truffle oil optional


  • Combine mushrooms, soy sauce and garlic.
  • Heat 2 tablespoons butter in a skillet over medium high heat. Add mushrooms and cook 2-3 minutes without stirring or until they begin to caramelize. Stir and cook until cook through. Remove from pan and set aside.
  • Add the last tablespoon of butter to the skillet. Add onion, garlic and thyme. Cook over medium heat until softened, about 4-5 minutes.
  • Add riced cauliflower, seasoning salt and pepper to taste, stir to combine.
  • Cook 9-11 minutes or until tender but not mushy.
  • Add cream, parmesan cheese, parsley and mushrooms (along with any mushroom juice that may have accumulated on the plate).
  • Cook 2-3 minutes or until heated through and cheese is melted.
  • Drizzle with truffle oil if desired and serve warm.
5 from 22 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 316kcal | Carbohydrates: 13g | Protein: 13g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 795mg | Potassium: 676mg | Fiber: 4g | Sugar: 5g | Vitamin A: 946IU | Vitamin C: 74mg | Calcium: 267mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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Cauliflower Mushroom Risotto served on a white plate with a title

Cauliflower Mushroom Risotto in a skillet topped with mushrooms and parsley, with a title
Cauliflower Mushroom Risotto in a pan, and risotto served on a white plate under the title


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  1. 5 stars
    This was delicious! I went easy on the thyme but otherwise followed the recipe. Will definitely make this again and again.

  2. Is there a way to rice cauliflower without a food processor? I have seen bags of cauliflower rice at the grocery store. About how many ounces (or cups) would this recipe require? Thank you

    1. Hi Carol, a cheese grater is a grate alternative to a food processor (pun intended). If you’re hoping to buy pre-riced cauliflower, you will need about 3 cups. Enjoy!

  3. 5 stars
    Delicious and great addition to my low carb repertoire! Followed recipe with a few minor changes:

    Used 1/2 reduced leftover dried mushroom water and 1/2 cup soy creamer instead of heavy cream.

    Also added a few drops of steak sauce to mushrooms while they were carmelizing.

    Added one package of meatless ground beef from Trader Joe’s

    Used fresh package riced cauliflower instead of ricing a head of cauliflower myself (to save a little time).

  4. I made this tonight and it was amazing !
    I love finding new recipes that I want to make again, I only wish I had doubled the recipe!

  5. Just made this. Still eating the first bowl. It’s so delicious!! I added chopped cooked chicken breast to make it a full meal. Yumm! Thanks fir this recipe! I will definitely make this often.

  6. 5 stars
    I used frozen cauliflower rice, cooked in microwave and squeezed the water before adding to the pan. This recipe was delicious and filling. I served with beef as a side dish but it’s a meal on its own.

  7. 5 stars
    I’ve never had riced cauliflower before and, frankly, I was afraid to try it. But I came across this recipe as I was looking for what to do with my mushrooms. It is delicious!! Very easy, so tasty and beautiful to look at! Thank you so much!

    1. So happy you gave it a shot, Martina! Riced cauliflower can be really delicious when prepared properly.

    1. Hi Lisa, we haven’t tried freezing this recipe but I am not sure if would keep its texture after frozen. If you do attempt it we would love to hear how it turns out!

  8. 5 stars
    This was my first attempt at making a recipe which involves cauliflower rice. Huge success, we ate everything down to the last bite and even my youngest who never eats mushrooms seemed to like it! Will definitely be making again, many thanks!

    1. Thank you, Jon! We appreciate you being here. You can sub it for your choice of milk, it just might not be as creamy. Other readers have also used soy and dairy free cream with great results too!