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.
Why We Love this Mushroom Cauliflower Rice Risotto (and you will too!)
quick and easy weeknight dinner that the whole family will love
great way to sneak in some extra veggies
creamy, comforting, and packed with flavor
versatile – you can easily add your favorite protein or veggies
keto-friendly and low-carb
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.
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.
Quick Recipe Overview
Why this is the best best creamy cauliflower rice risotto: The cauliflower mushroom risotto is a healthier option that’s perfect for a weeknight dinner that i s creamy, comforting and full of flavor.
Number of servings: 6
How Long It Takes: About 35 minutes
Equipment You’ll Need: food processor, skillet, cooking utensils, grater
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
Calories: 275 | Carbohydrates: 6g | Protein: 8g | Fat: 25g | Fiber: 1g | Sugar: 3g | Net Carbs: 5g
New to Keto? Check out the Keto Starter Guide!
The Keto Starter Guide is an amazing resource as you get started on your keto/low carb journey. This guide has everything you need to get started in 9 simple video lessons and also includes workbooks with step by step instructions for beginners.
- What’s a macro and why do I count them?
- How do I find the best recipes?
- What is ketosis and how do I get my body there?
- What fruits are allowed on a ketogenic diet?
- Will I get “Keto Flu” and what do I do about it?
Don’t forget to pin this amazing dinner recipe for later!
Love this cauliflower rice risotto? Make sure you leave a 5-star rating and a review below! I can’t wait to hear how much you loved it!
Also – if you loved this easy dinner recipe, be sure to check out our other amazing low carb dinners below! If you have any questions, I’m here to help!
Here’s a printable version of this cauliflower risotto recipe:
Keto Mushroom Cauliflower Rice Risotto
- 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.
- 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!