Creamy Keto Mushroom Cauliflower Rice Risotto

This creamy keto mushroom cauliflower risotto is going to become your new favorite low carb dinner! 

Calling all mushroom risotto lovers! This keto-friendly version is just as creamy and delicious as the classic, but without the carbs. Cauliflower serves as the perfect low-carb swap for rice, while mushrooms contribute a hearty flavor and meaty texture. Whether you’re eating keto or not, you’ll love this easy weeknight dinner.

When it comes to keto-friendly risotto, cauliflower is your new best friend. This veggie has a similar texture to rice when it’s cooked, making it the perfect stand-in for the starchy grain. Cauliflower is also packed with nutrients like vitamin C and fiber, so you can feel good about eating it.

Frequently Asked Questions

How do you make cauliflower rice not taste like cauliflower?

This is a common question we get, and the answer is pretty simple: by adding lots of flavorful ingredients! In this dish, mushrooms, onion, garlic, and chicken broth all work together to give the cauliflower rice tons of flavor. You could also add some Parmesan cheese or other herbs for even more flavor.

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If you’re not a fan of cauliflower, you could also try this recipe with broccoli rice or zucchini noodles. Both would be delicious substitutes.

How do you make cauliflower rice less mushy?

The key to making cauliflower rice that’s not mushy is to cook it just until it’s tender. You don’t want to overcook it, or else it will start to fall apart and get mushy. If you find that your cauliflower rice is getting too mushy, you can try cooking it for less time or adding less liquid.

Another helpful tip is to make sure that your cauliflower rice is as dry as possible before you start cooking it. If it’s too wet, it will release water as it cooks and make the dish mushy. To dry it out, you can either place it in a clean dish towel and squeeze out the excess moisture, or you can place it on a baking sheet and roast it in the oven for about 10 minutes.

Can you replace rice with cauliflower rice?

Cauliflower rice is a great low-carb alternative to traditional rice. It has a similar texture and can be used in many of the same dishes. If you’re looking for a rice replacement in this recipe, cauliflower rice would work perfectly.

Is risotto a main dish?

Risotto is typically served as a main dish, but it can also be served as a side. If you’re looking for a heartier meal, we suggest serving it with grilled chicken or shrimp. If you’re looking for something lighter, you could serve it with a green salad.

If you’re looking for a delicious and easy weeknight dinner, look no further than this Mushroom Cauliflower Rice Risotto! It’s packed with flavor, and can be easily customized with your favorite protein or veggies. And best of all, it’s keto-friendly and low-carb. So what are you waiting for? Give it a try tonight!

Ingredients You’ll Need

• 3 tablespoons butter
• 1/2 yellow onion
• 3 garlic cloves
• 1/2 pound portobello mushroom
• 1/2 pound white cup mushroom
• Fresh thyme
• 1 large head cauliflower
• 1 cup heavy cream
• 1/2 cup parmesan cheese
• 1/2 cup gorgonzola cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon Italian seasoning
• 1/2 cup water

How to Make Mushroom Risotto

Step 1 – The Basics

Make the cauli rice: remove cauliflower stalk and leaves and chop it into florets. Place cauli 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.

Step 2 – Make It

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.

Step 3 – Enjoy

Serve risotto warm in individual bowls. Garnish with fresh thyme, shredded parmesan, and freshly ground black pepper.

Cauliflower Mushroom Risotto Nutrition

Serves 6

Calories: 275 | Carbohydrates: 6g | Protein: 8g | Fat: 25g | Fiber: 1g | Sugar: 3g | Net Carbs: 5g

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Don’t forget to pin this amazing dinner recipe for later!

Here’s a printable version of this cauliflower risotto recipe:

Keto Mushroom Cauliflower Rice Risotto

This is going to become your new favorite low carb dinner! 

5 from 7 votes

Print Recipe Pin Recipe

Course Dinner idea, Keto Dinner

Cuisine American

Servings 6 servings

Calories 275

Ingredients

  

1x2x3x

• 3 tablespoons butter
• 1/2 yellow onion
• 3 garlic cloves
• 1/2 pound portobello mushroom
• 1/2 pound white cup mushroom
• Fresh thyme
• 1 large head cauliflower
• 1 cup heavy cream
• 1/2 cup parmesan cheese
• 1/2 cup gorgonzola cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon Italian seasoning
• 1/2 cup water

Instructions

 

• Make the cauli rice: remove cauliflower stalk and leaves and chop it into florets. Place cauli 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

Tips

• 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.
• 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.
• Recipe Notes
  Easy and tasty cauli-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

Serving: 1serving | Calories: 275 | Carbohydrates: 6g | Protein: 8g | Fat: 25g | Fiber: 1g | Sugar: 3g | Net Carbs: 5g

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

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