• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
Receive Free Recipes by Email
Sign Up
  • About
    • Meet Sara
    • Work With Me
    • Shop My Favorites
    • Discount Codes
    • Contact
  • Resources
    • Business
    • Keto
    • RB Friends FB Group
    • Nut-Free Keto Recipes FB Group
  • Cookbooks

Real Balanced

A food blog dedicated to sharing easy and delicious low-carb, nut-free, and 30-minute recipes and resources.

  • 30-Minute
  • Main Dishes
  • Snacks
  • Low Carb
  • All Recipes
Home Recipes Cauliflower Risotto With Mushrooms

Cauliflower Risotto With Mushrooms

Net Carbs:6.4g
Published:03/14/23Updated:03/16/23
7 Comments This post contains affiliate links.
Jump to Recipe·Print Recipe
Cauliflower risotto Pinterest pin.
K CF VG NF EF

This Cauliflower Risotto With Mushrooms is a one-pot dish that can be made in only 30 minutes! It is creamy, flavorful, nutrient-dense, and yields a perfect side dish for weeknight family dinners or as an addition to your holiday menu.

Garnished cauliflower risotto being scooped up with a wooden spoon.

Frozen cauliflower rice is a staple in our house. I include it in just about every dinner meal, like in this Creamy Ground Beef Skillet, Sour Cream And Onion Cauliflower Bake, and Cheesy Ground Beef And Cauliflower Rice Casserole.

Traditional risotto can be a dish that requires a lot of attention. This cauliflower risotto, thankfully, is quite easy and straightforward to prepare!

Pan of cauliflower risotto with a wooden spoon.

As an Amazon Associate, I earn from qualifying purchases.

Jump To... hide
💛 Why you’ll love this recipe
➡️ Ingredients
⏲ How to make cauliflower risotto
👉 Ingredient substitution suggestions
✨ Variations
〰️ How to serve
➜ Cooking and recipe tips
💬 FAQs
📚 More dishes with cauliflower rice
🍽 Recipe

💛 Why you’ll love this recipe

  • Made in just 1 pan, which means less dishes!
  • Flavorful side dish perfect for your holiday table.
  • Gluten-free, low in carbs, and keto-friendly.
  • Made and served in only 30 minutes.
  • A delicious way to get in some extra servings of veggies.

➡️ Ingredients

Labeled ingredients that are required to make cauliflower risotto with mushrooms.

⏲ How to make cauliflower risotto

This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.

  1. Cook Cauliflower Rice: In a large pan over medium-high heat, cook the frozen cauliflower rice until it has softened and is tender. Transfer the cauliflower rice to a bowl and set it aside.
  2. Cook Mushrooms, Onions, And Seasonings: Reduce the stovetop heat to medium heat, and in the same pan used to cook the cauliflower rice, melt some butter. Add in mushrooms and onions and sauté those until the mushrooms are browned, the onions are translucent and slightly browned, and all of the liquid has evaporated. Stir everything occasionally as it cooks. Add in the fresh thyme sprigs, salt, garlic powder, and pepper, and sauté until those are fragrant.
  3. Add Cauliflower Rice Back Then Simmer: Carefully remove the thyme sprigs from the pan. Then, increase the stovetop heat to medium-high, return the cauliflower rice to the pan, then pour in chicken broth and stir. Bring the mixture to a simmer and allow it to simmer until the liquid has reduced slightly. Stir it occasionally.
  4. Add Cream And Cheese: Reduce the stovetop heat to low before adding in heavy cream and grated Parmesan cheese. Stir constantly until the cheese melts, then taste test and add additional seasoning, based on your taste preferences.
  5. Garnish And Serve: Spoon the risotto into bowls and garnish with chopped fresh thyme and freshly-cracked pepper.
The initial steps required to make cauliflower rice risotto.
The final steps that are required to make cauliflower risotto.

👉 Ingredient substitution suggestions

  • Frozen Cauliflower Rice: Pulse a head of cauliflower in a food processor to yield 4-5 cups of cauliflower rice. You can also take cauliflower florets and cut them into small pieces.
  • Portobello Mushrooms: Button mushrooms can be used, but they will be slightly less flavorful than portobellos. Any other variety that you find in your grocery store should also work just fine here.
  • Fresh Thyme: Use 2 teaspoons of ground thyme in place of the fresh thyme that this recipe calls for.
  • Unsalted Chicken Broth: Vegetable broth can be used here to make this recipe vegetarian-friendly. Low-sodium beef broth, unsalted chicken stock, or unsalted beef stock can also be used. Another option is to sub half of the broth for white wine.
  • Heavy Whipping Cream: Whole milk or half-and-half can be used, but note that the resulting dish will be slightly less creamy.
  • Grated Parmesan Cheese: Shredded Parmesan cheese can be used.

✨ Variations

  • Add other fresh herbs like chopped fresh rosemary and/or chopped fresh tarragon. Add these in when you add in the fresh thyme.
  • Add dried herbs like Italian seasoning, dried basil, and/or dried oregano. Add these in when you cook the mushrooms and onions.
  • Stir in or spoon on bursted cherry tomatoes or roughly chopped sun-dried tomatoes right before garnishing and serving. To make the bursted cherry tomatoes, add some oil to a pan over medium heat, add in the cherry tomatoes, and cook until they have softened and burst open. For the sun-dried tomatoes, use the jarred variety that has been packed in oil. Chop them up and then add them to a pan over medium heat and cook until they are warmed. Right before you serve the bowls of risotto, gently stir in the tomatoes, or serve them on top of the risotto with the garnishes.
  • Drizzle olive oil on top as an additional garnish for some added flavor.
  • Sprinkle red pepper flakes on top as an additional garnish for some added heat.

〰️ How to serve

  • Seafood – Spoon baked or sautéed shrimp on top with a squeeze of lemon juice. Cook the shrimp while the risotto is being made. Another option is to serve it alongside Lemon Garlic Scallops or Tuscan Shrimp for a restaurant-worthy meal.
  • Chicken – Serve as a side dish alongside Creamy Sun Dried Tomato Chicken, Creamy Garlic Chicken, or Mushroom Sauce Chicken Thighs.
  • Bacon – Sprinkle on crispy bacon crumbles before adding your garnishes. Cook the bacon in a separate pan while the risotto is being made.
  • Pork – Serve with smothered pork chops or pork loin roast.
  • Vegetables – Plate steamed asparagus atop the risotto.

➜ Cooking and recipe tips

  • You don’t need to thaw your frozen cauliflower rice. Just take it straight from the freezer and pour it into your pan.
  • Be careful not to overcook the cauliflower rice. When you’re initially cooking it from frozen, take it off of the stovetop heat as soon as it’s tender. If it cooks too long, it will be mushy.

💬 FAQs

How should prepared cauliflower risotto be stored?

Store the risotto in an airtight container in the refrigerator for up to 3 days.

Can cauliflower risotto be frozen to eat later?

Yes, store it in a storage baggie or airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

How should the cauliflower risotto be reheated?

Reheat on the stovetop over medium heat or in the microwave until warmed throughout.

📚 More dishes with cauliflower rice

  • Meal Prep Tuscan Chicken And Cauliflower Rice
  • Mexican Cauliflower Rice
  • Meal Prep Meatballs And Cauliflower Rice
  • Korean Ground Beef Meal Prep Bowls
  • Meal Prep Firecracker Ground Chicken

🍽 Recipe

Looking for more free recipes?

Subscribe to my email list and follow along on Instagram, Facebook, TikTok, Pinterest and Twitter for all of the latest updates.

Pan of cauliflower risotto with a wooden spoon.

Cauliflower Risotto With Mushrooms


★★★★★

5 from 5 reviews

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe
Pin Recipe

Description

This Cauliflower Risotto With Mushrooms is a one-pot dish that can be made in only 30 minutes! It is creamy, flavorful, nutrient-dense, and yields a perfect side dish for weeknight family dinners or as an addition to your holiday menu.


Ingredients

  • 2 bags (20 ounces) frozen cauliflower rice
  • 3 Tablespoons (1.5 ounces) unsalted butter
  • 1/2 large white onion, finely chopped
  • 1 pound (16 ounces) Portobello mushrooms, thinly chopped
  • 4–5 sprigs fresh thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/2 cup (120mL) unsalted chicken broth or, for vegetarian, vegetable broth
  • 3/4 cup (180mL) heavy whipping cream
  • 1/2 cup (60g) grated Parmesan cheese

Garnishes:

  • 1 teaspoon roughly chopped de-stemmed fresh thyme
  • Freshly-cracked pepper


Instructions

  1. Cook Cauliflower Rice: In a large pan over medium-high heat, cook frozen cauliflower rice until softened. Transfer cauliflower to bowl and set aside.
  2. Cook Mushrooms, Onions, And Seasonings: Reduce stovetop heat to medium and in same pan, melt butter. Add mushrooms and onions and saute until mushrooms are browned, onions are translucent and slightly browned, and all liquid has evaporated, about 10 minutes, stirring occasionally. Add thyme sprigs, salt, garlic powder, and pepper and sauté until fragrant, about 1 minute.
  3. Add Cauliflower Rice Back Then Simmer: Carefully remove thyme sprigs from pan. Increase stovetop heat to medium-high, return cauliflower rice to pan, then pour in chicken broth and stir. Bring mixture to a simmer and allow to simmer until liquid has reduced slightly, about 3 minutes, stirring occasionally.
  4. Add Cream And Cheese: Reduce stovetop heat to low before adding in heavy cream and grated Parmesan. Stir constantly until cheese melts, about 1 minute. Taste test and add additional seasoning, based on taste preferences.
  5. Garnish And Serve: Spoon risotto into bowls, garnish with chopped fresh thyme and pepper, and serve.

Recipe Notes:

Refrigerator Storage: Store in an airtight container in the refrigerator for up to 3 days.

Freezer Storage: Store in a storage baggie or airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating Instructions: Reheat on the stovetop over medium heat or in the microwave until warmed throughout.

Keywords: cauliflower risotto, cauliflower risotto with mushrooms, cauliflower rice risotto

Did you make this recipe?

Tag me on Instagram at @realbalanced or leave me a comment & rating below.

Recipe Card powered byTasty Recipes
  • Facebook
  • Twitter
  • Email
Previous Post
Loaded Broccoli Cauliflower Casserole
Next Post
Fried Cabbage With Bacon

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

7 Comments

  1. Kim says

    March 17, 2023 at 10:26 pm

    Absolutely delicious! The one substitution I made was using a mix of mushrooms (oyster, cremini, etc.), as the package of portabellas in the store looked past their prime. It was still delicious. My hubby always turns up his nose at cauliflower, but he ate seconds of this dish. Thank you, Sara!

    Reply
  2. Wanda says

    March 16, 2023 at 9:03 pm

    Yummy

    Reply
  3. Greta says

    March 16, 2023 at 2:59 pm

    Being the only one who loves mushrooms in my family sometimes I like to spoil myself with delicious foods, and this was one of them. Was so nicely seasoned and…just loved everything about it.

    ★★★★★

    Reply
  4. Addison says

    March 16, 2023 at 9:31 am

    This was great! The flavors were delicious!

    ★★★★★

    Reply
  5. Angela says

    March 16, 2023 at 8:04 am

    It was the first time I tried cauliflower rice! This was easy and delicious!

    ★★★★★

    Reply
  6. Gina says

    March 16, 2023 at 8:03 am

    Risotto is one of my favorite comfort meals. This was just as good as the real thing and so much less carb heavy – great recipe!

    ★★★★★

    Reply
  7. Sharina says

    March 16, 2023 at 7:53 am

    I love the addition of mushrooms. I was impressed with how easy and healthy this recipe was. And it was incredibly delicious. Another addition to our meal rotation, thanks Sara!

    ★★★★★

    Reply

Primary Sidebar

Welcome, Friend!

My name is Sara Nelson, and I am the face behind Real Balanced. I am a Mom to two and a proud Wisconsinite. Here, you will find easy and delicious tried-and-true recipes that can often be made in minimal time. Read More
K Keto W Whole30 P Paleo DF Dairy-Free CF Coconut-Free VG Vegetarian V Vegan NF Nut-Free EF Egg-Free IP Instant Pot

Popular Recipes

Golden Jicama Fries garnished with freshly chopped parsley on a parchment paper-lined plate atop a marble counter.
Net Carbs:3g

Golden Baked Jicama Fries

overhead hero image buffalo chicken tenders on a baking pan with spoon on top of a marble counter
Net Carbs:0.6g

Keto Buffalo Chicken Tenders

Bacon Wrapped Mini Peppers on a plate with a bowl of the Everything Bagel Dip.
Net Carbs:1.3g

Bacon Wrapped Mini Peppers

Close-up shot of the Low-Carb Creamy Spinach Chicken Bake sprinkled with pepper and paprika, scooped by a spoon with the melted cheese stringing under.
Net Carbs:5.3g

Low-Carb Creamy Spinach Chicken Bake

Overhead close-up shot of Everything Bagel Seasoning Cucumber Boats atop a marble plate. The plate rests atop a marble countertop.
Net Carbs:2.5g

Keto Cucumber Boats: Everything Bagel Seasoning With Avocado

Two bowls of Keto Zuppa Toscana on a marble counter. One of the bowls has a spoon in it.
Net Carbs:2.8g

Keto Zuppa Toscana

30-Minute Recipes

side angle shot of creamy asparagus pasta in a bowl with fork
Net Carbs:5.4g

Low-Carb Creamy Bacon Asparagus Pasta

image of a scallop scooped by a spoon from a pan of lemon garlic scallops
Net Carbs:3.7g

Lemon Garlic Scallops

Creamy Dill Cucumber Onion Salad (With Sour Cream And Mayo) in a ceramic bowl with serving spoons atop a marble counter.
Net Carbs:4.5g

Creamy Dill Cucumber Onion Salad (With Sour Cream And Mayo)

a hand holding green bell pepper sandwich atop cutting board and marble countertop
Net Carbs:7.1g

Bell Pepper Sandwich

Coconut Curry Thai Turkey Meatballs garnished with fresh parsley served atop steamed cauliflower rice in a shallow bowl. The bowl rests atop a marble counter.
Net Carbs:4.9g

Coconut Curry Thai Turkey Meatballs

Garnished creamy dijon chicken in a pan.
Net Carbs:3.7g

One-Pan Creamy Dijon Chicken

eBook cover for 30-minute low-carb recipe book.
Subscribe & receive my Free 30-Minute Low-Carb Recipes eBook!
Finding time to make quick, delicious, and low-carb meals, snacks, and desserts can feel like a challenge, but it doesn't have to be! This eBook contains 10 recipes that are low-carb that can be made and served in just 30 minutes! Sign Me Up!

Reader Favorites

Garnished creamy dijon chicken in a pan.
Net Carbs:3.7g

One-Pan Creamy Dijon Chicken

Two bowls of Keto Zuppa Toscana on a marble counter. One of the bowls has a spoon in it.
Net Carbs:2.8g

Keto Zuppa Toscana

Close-up shot of the Low-Carb Creamy Spinach Chicken Bake sprinkled with pepper and paprika, scooped by a spoon with the melted cheese stringing under.
Net Carbs:5.3g

Low-Carb Creamy Spinach Chicken Bake

Coconut Curry Thai Turkey Meatballs garnished with fresh parsley served atop steamed cauliflower rice in a shallow bowl. The bowl rests atop a marble counter.
Net Carbs:4.9g

Coconut Curry Thai Turkey Meatballs

Overhead shot of a pot with the Creamy Parmesan Sausage Soup garnished with chopped fresh parsley and shredded Parmesan. There is also a wooden spoon in the pot. The pot rests on a beige kitchen towel atop a marble countertop.
Net Carbs:7.4g

Creamy Keto Italian Sausage Soup

As Featured On
Back to Top

Follow Along

  • Join My Groups
  • Nut-Free Keto Recipes
  • Real Balanced Friends
  • 30-Minute Recipes
© Real Balanced 2023
  • Privacy Policy
  • Terms of Use
  • Disclaimers
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Back to Top
As an Amazon Associate, I earn from qualifying purchases.