Cauliflower Risotto With Mushrooms
Creamy cauliflower risotto made in one pan. Frozen cauliflower rice cooks first, then goes back into the pan with portobello mushrooms and onion browned in butter, fresh thyme, garlic powder, broth, heavy cream, and grated Parmesan. It takes about 30 minutes and makes 6 servings.
Servings: 6 servings
Calories: 239kcal
Ingredients
- 2 bags (10 ounces each) frozen cauliflower rice
- 3 Tablespoons unsalted butter 1.5 ounces
- ½ large white onion finely chopped
- 1 pound Portobello mushrooms, thinly chopped 16 ounces
- 4-5 sprigs fresh thyme
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ½ cup unsalted chicken broth or, for vegetarian, vegetable broth 120 milliliters
- ¾ cup heavy whipping cream 180 milliliters
- ½ cup grated Parmesan cheese 60 grams
Garnishes:
- 1 teaspoon roughly chopped de-stemmed fresh thyme
- Freshly-cracked pepper
Instructions
- Cook Cauliflower Rice: In a large pan over medium-high heat, cook frozen cauliflower rice until softened and tender, about 5 minutes, stirring occasionally. Transfer cauliflower to bowl and set aside.
- Cook Mushrooms, Onions, And Seasonings: Reduce stovetop heat to medium and in same pan, melt butter. Add mushrooms and onions and sauté 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.
- 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.
- 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.
- Garnish And Serve: Spoon risotto into bowls, garnish with chopped fresh thyme and pepper, and serve.
Video
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.
Nutrition
Calories: 239kcal | Carbohydrates: 9.9g | Protein: 8.5g | Fat: 19.2g | Saturated Fat: 12.7g | Sodium: 527.2mg | Fiber: 3.5g | Sugar: 4.7g