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!