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overhead shot of cauliflower mushroom risotto on silver spoon over a bowl atop a marble countertop

Cauliflower Mushroom Risotto


  • 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

Description

This Cauliflower Mushroom Risotto is a low-carb one-pot dish that can be made in just 30 minutes! It is creamy, flavorful, and yields a perfect main dish or side dish for weeknight family dinners!


Ingredients

  • 2 bags (20 oz) frozen cauliflower rice
  • 3 tbsp (1.5 oz) unsalted butter
  • 1/2 large white onion, finely chopped
  • 1 lb Portobello mushrooms, thinly chopped
  • 45 sprigs fresh thyme
  • 3/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1/2 cup (120mL) unsalted chicken broth or, for vegetarian, vegetable broth
  • 3/4 cup (180mL) heavy cream
  • 1/2 cup (60g) grated Parmesan cheese

Garnishes:

  • 1 tsp de-stemmed fresh thyme
  • Freshly-cracked pepper

Instructions

  1. In a large pan over medium-high heat, cook frozen cauliflower rice until softened. Transfer cauliflower to bowl and set aside.
  2. Reduce stovetop heat to medium and in same pan, melt butter. Add mushrooms and onions and saute until onions are translucent and slightly browned, mushrooms are 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. 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 is reduced slightly, about 3 minutes, stirring occasionally.
  4. 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. Serve risotto in bowls and garnish with chopped fresh thyme and pepper.

Recipe Notes:

Frozen Cauliflower Rice Substitution: You can rice a head of cauliflower in a food processor to yield 4-5 cups of cauliflower rice.

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