All of the delicious flavors of risotto, without all of the carbs. This Low Carb Mushroom Risotto with Cauliflower Rice is sure to be a crowd pleaser. 
Is there anything that cauliflower can't do? It is the perfect low carb food to simulate low carb potato, pasta and rice recipes. This low carb mushroom risotto rendition does a pretty stellar job of impersonating the real thing. Would you believe me if I told you that I didn't used to like cauliflower? It's true. In fact, I had already made several low carb cauliflower recipes before my low affair with this cruciferous began. Now I can't imagine living a low carb lifestyle without it. Low carb risotto recipes have become one of my favorite things to make with cauliflower. My favorite variation is the Pancetta and Parmesan Cauliflower Risotto recipe from my cookbook - Primal Low Carb Kitchen. And don't forget to check out my newest book - Craveable Keto. For a vegetarian cauliflower risotto variation, substitute the chicken stock for vegetable stock.
Check out some of my other favorite low carb cauliflower recipes:
- Low Carb Caramelized Onion and Prosciutto Mac and Cheese
- Chinese Sausage Fried "Rice"
- Mediterranean Low-Carb "Risotto"
- Low Carb Cauliflower and Broccoli Cheese Soup
- Buttery Cauliflower Rice Pilaf
Low Carb Cauliflower Rice Mushroom Risotto
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 small onion, diced
- 1 large shallot, minced
- 8 ounces cremini mushrooms, thinly sliced
- 2 cup chicken stock, divided
- 4 cups riced cauliflower
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- Sea salt and black pepper, to taste
Instructions
- In a large sauté pan, heat the butter and olive oil over medium heat. To the pan, add the garlic, onion, and shallot. Sauté until the onions are soft and translucent and the garlic is fragrant. About 5 minutes.
- To the pan, add the mushrooms and 1 cup chicken stock. Sauté until mushrooms are soft and have released their liquid. About 5 minutes.
- Add the cauliflower and remaining 1 cup of chicken stock and stirring frequently, sauté for 10 minutes.
- Reduce the heat to low, stir in the heavy cream, Parmesan cheese, parsley, salt and pepper. Let simmer for 10 to 15 minutes to thicken.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 297
- Fat: 26g
- Carbohydrates: Net 7.5g
- Protein: 7g
Michelle says
This was incredibly good! My favorite special dish is mushroom risotto, which my husband's "specialty." I decided to try this out when I was having a risotto craving, and it did not disappoint. Both my husband and I absolutely loved it, it's very rich, so though it is high in calories, you don't need a large portion to feel satisfied. It definitely fixed my risotto craving. Thanks for the wonderful recipe!
Laura Sacks says
This was a great recipe - because we are not eating chicken and going light on the dairy I varied it a little - vegetable stock instead of chicken stock and only about a quarter of a cup of cream and it was amazing! I made it for a company get together and I was asked to make it again!
Sara Peulen says
I *love* risotto. Bought a brand new jar of arborio rice just before I went low carb (I swear it laughs at me every time I open the pantry). When I saw this recipe, I actually clapped for joy. And then I made it. I very nearly cried. It is simply amazing! Thank you for sharing all your wonderful recipes with the rest of us!
Crystal says
Delicious, thank you-was perfect for my first cauli-rice!!! Trader Joe's has frozen organic cauli rice (no added ingredients)...worked very well here! Definitely only needed 3.5 cups broth (but i used lightly seasoned water instead). I find that with risotto type dishes a larger pan works better to aid in the thickening process-gives the dish some room to spread out and boil off excess..
Katherine says
This recipe always turns out very soupy for me. Next time I would use half as much stock as recommended and maybe more cheese to get the right consistency?
Jenna says
Making this tonight! Is the 4 cups of cauliflower measured before it is riced or after? Thanks!
Michael says
This recipe is really really good! I didn't add the parsley, shallot or parmesan and it was still delicious! I had no trouble boiling off the excess water, so it turned out looking very much like risotto.
bonnie says
Just made this tonight. Served it with spinach and feta stuffed chicken. So good. My daughter gave it 2 thumbs up. Thanks for a new recipe.
Maria says
I made this last night and it was absolutely delicious - my husband loved it too! However, I added almost double the cauliflower as I was making it, otherwise it would have been too soupy.
Lisa says
Try reducing with a half cup of white wine or more chicken stock. Really let it boil down and steam off, constantly stirring. Should thicken up.
stephanie says
Do you use uncooked, riced cauli?
Peace Love and Low Carb says
Yes.