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Pan of cauliflower risotto with a wooden spoon.

Cauliflower Risotto With Mushrooms

  • 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


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.


  • 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
  • 45 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


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


  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.

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