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
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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!
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?
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.
- 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.
- In the pan, saute the onion, garlic and thyme.
- Add riced cauliflower and cook until just tender.
- 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.
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
- Low Carb Spaghetti Squash with Meat Sauce – so easy!
- Zucchini Lasagna – a classic re-imagined!
- Keto Chili – a family favorite.
- Keto/Low Carb Chicken Zucchini Soup (Zoodle) – hearty and cozy!
- Low Carb Cabbage Rolls – delicious twist on a classic!
Cauliflower Mushroom Risotto (Low Carb)
Equipment
Ingredients
- 8 oz 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
Instructions
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy 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 is strictly prohibited.
REPIN this Delicious Side Dish
Do you steam the cauliflower before rice or do it raw????
You rice the cauliflower raw.
This was delicious! I went easy on the thyme but otherwise followed the recipe. Will definitely make this again and again.
So glad you loved it!
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
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!
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).
Thank you for sharing your great ideas Leah! Sounds so delicious!
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!
So glad to hear that Colleen!
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.
So glad to hear you love this risotto recipe!
Forgot to do star rating with last comment. 5 all the way. yumm
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.
So glad you enjoyed it, Paula!
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!
So happy you gave it a shot, Martina! Riced cauliflower can be really delicious when prepared properly.
Can the leftovers be frozen? Thanks for a wonderful recipe!!
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!
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!