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- What Is Cauliflower Risotto?
- How To Make Cauliflower Risotto
- How Many Carbs In Risotto?
- How Many Carbs In Cauliflower Risotto?
- How To Store Cauliflower Mushroom Risotto
- What To Serve With Keto Cauliflower Risotto
- Tools To Make Mushroom Cauliflower Risotto
- Creamy Keto Mushroom Cauliflower Risotto Recipe
What do you do when you’re craving a bowl of rich and creamy risotto but you’re keto? There’s only one suitable solution, and it’s an easy one… you come up with a creamy cauliflower risotto recipe! This cauliflower rice risotto is the lighter, healthier version of a traditional one – but cauliflower mushroom risotto is made with cauliflower rice, instead of white rice!
And, keto cauliflower risotto is ready in 25 minutes and takes just 9 ingredients. It’s the perfect side dish for chicken, steak, or seafood – cozy and rich while still being light and wholesome. You can even increase the serving size for a light vegetarian keto meal!
Gourmet flavor in an easy recipe with basic ingredients? It might just be the best cauliflower risotto recipe out there. Keep reading to learn how to make easy cauliflower risotto, I have a feeling you’ll want to add it to your dinner rotation right away!
What Is Cauliflower Risotto?
Creamy cauliflower risotto without rice is similar to a classic risotto, but it’s made with cauliflower rice instead of regular white rice.
With a regular Italian risotto, rice is cooked with broth until it gets creamy. Cauliflower mushroom risotto is made in a similar way, but is SO much faster. Cauliflower cooks more quickly (just a few minutes instead of close to an hour for the kind made with white rice!), and requires much less liquid.
How To Make Cauliflower Risotto
This keto cauliflower risotto recipe is so easy to make! Here’s how to make cauliflower risotto – all in one pan:
- Brown the mushrooms and onion. Melt the butter in a saute pan and add mushrooms onions. Saute until veggies are soft and browned. Add in minced garlic and thyme.
TIP: The mushrooms should reduce in size by at least half, and no liquid should remain. If needed, you can increase heat at the end to help evaporate the liquid.
- Simmer cauliflower and bone broth. Add the cauliflower and bone broth to the pan and bring to a simmer. Cook until tender and liquid has reduced.
TIP: Riced cauliflower risotto will reduce much faster than white rice – it will only take 3-5 minutes! It’s done when the cauliflower is tender and the pan is dry, like this:
- Stir in parmesan cheese. Reduce the heat, and stir in cream and parmesan. Continue to heat, stirring constantly, until cheese melts and sauce is smooth. Your cauliflower rice risotto is ready to eat!
How Many Carbs In Risotto?
A classic cheese risotto that’s made with white rice has about 45 grams of carbohydrates. Wayyyyyyyyy too much for us! đŸ˜‰
Which is why I needed to come up with this mushroom risotto with cauliflower rice recipe. You’ll love this lighter version.
How Many Carbs In Cauliflower Risotto?
My keto cauliflower risotto, on the other hand, has just 6 grams of carbohydrates per serving.
It’s grain-free, low carb, and keto, but FULL of flavor. Even if you don’t like cauliflower, the flavors of cauliflower mushroom risotto are what you’d expect from the regular kind.
How To Store Cauliflower Mushroom Risotto
Store cauliflower mushroom risotto in the refrigerator in an airtight container. It will last 3-4 days in the fridge.
But if you need it to last longer, you can also freeze this risotto cauliflower rice. Let it cool completely and store in a freezer bag or freezer container. It will last 2-3 months. Thaw overnight in the fridge and reheat until hot in the microwave or skillet.
What To Serve With Keto Cauliflower Risotto
This creamy cauliflower risotto recipe makes the perfect side to just about any protein recipe. Try some freshly grilled chicken breasts or shrimp, or one of these keto low carb dinner recipes:
- Sirloin Steak In The Oven – This easy and delicious steak recipe pairs perfectly with creamy cauliflower mushroom risotto. It makes for a rich and hearty (but healthy!) meal.
- Asparagus Stuffed Chicken – Veggies and cheese wrapped up with chicken are the perfect protein and green veggie side to this cauliflower mushroom risotto recipe.
- Crispy Oven Baked Chicken Thighs – This staple recipe is delicious on its own, but try it with cauliflower mushroom risotto for an easy dinner. It’s major comfort food.
- Perfect Filet Mignon – The ultimate steak needs the ultimate side: this cauliflower rice risotto recipe!
Tools To Make Mushroom Cauliflower Risotto
Click the links below to see the items used to make this recipe.
- 14-Cup Food Processor – It’s easy to make your own cauliflower rice with this food processor. It helps make the freshest cauliflower mushroom risotto!
- Ceramic Nonstick Chef Pan Set – These pans are great for stir frying, pan searing, and of course, keto risotto!
- White Porcelain Serving Platter – Show off your cauliflower risotto keto side dish in these shallow serving bowls.
Creamy Keto Mushroom Cauliflower Risotto Recipe:
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Creamy Keto Mushroom Cauliflower Risotto Recipe
See how to make cauliflower mushroom risotto in just 25 minutes - you'll love this creamy keto cauliflower risotto recipe! Cauliflower rice risotto has the same flavors as regular risotto, but is much faster and easier to make.
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Instructions
Click on the times in the instructions below to start a kitchen timer while you cook.
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Melt the butter in a saute pan over medium heat. Add the mushrooms and onions, and saute for about 10 to 15 minutes, until the onions are translucent and browned, and the mushrooms are soft and browned. The mushrooms should reduce in size by at least half, and no liquid should remain. (If needed, you can increase heat at the end to help evaporate the liquid.)
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Add the minced garlic and thyme. Saute for about 1 minute, until fragrant.
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Add the cauliflower and bone broth. Increase heat to bring to a simmer, then simmer, stirring occasionally, until the cauliflower is tender and liquid is reduced, about 3-5 minutes.
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Reduce heat to low. Stir in the cream and Parmesan. Continue to heat, stirring constantly, for about a minute, until the cheese melts and sauce is smooth. Season with sea salt and black pepper to taste.
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Recipe Notes
Serving size: 1 cup
Video Showing How To Make Keto Mushroom Cauliflower Risotto:
Scroll up a bit to see the video for this recipe -- it's located directly above the ingredients list. It's the easiest way to learn how to make Keto Mushroom Cauliflower Risotto!
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43 Comments
Katie
This was absolutely AMAZING! I will be making again and again for side dishes for myself as well as entertaining for guests. I didn’t have heavy whipping cream on hand, so I used coconut milk, but it still tasted fantastic (had a hint of coconut taste). I added more parmesan than the recipe called for since…why not?! Overall, 10/10 – loved this! Thanks so much!
Lynda Pedersen
Another winning recipe!! Thanks Maya!
Paola
Can you use coconut milk instead of the cream?
Wholesome Yum M
Hi Paola, Yes! Of course, your recipe will have a slight coconut flavor, but the recipe will work just as well with coconut milk.
Megan Bowes
This recipe is very tasty! It is easy to make and delicious. My husband liked it also. I’ve already shared it with a friend Thank you!
Sarahlynn
Easy to make and quite tasty! Add protein and extra fat for a one-pot keto meal. (And extra cheese… because yum.)
Bianca
This is a great recipe! I tried it for the first time today and it was absolutely delicious!
Denise
I have made this recipe about 4 times and I love it. I have used fresh cauliflower and found from error that cooking the cauliflower before ricing it is not a good idea. The directions are helpful and most concise. I don’t usually share the finished product with my family because they have preconceived ideas about cauliflower, so I can eat all of it.
ToniA
I used 2 packages of frozen riced cauliflower and thawed it, drained it and sautéed it dry in a pan further and then proceeded to follow the recipe. I’m picky about my mushrooms so they were sliced thin and sautéed in butter and I used fresh grated Romano cheese. It was so delicious and a huge hit at our family birthday cookout with filet mignon!
Jessica
I added a little extra cauliflower since it’s a more watery vegetable and doesn’t absorb the liquid as much as a rice would. Turned out delicious.
Kay
My family loved this so much, my husband couldn’t tell it was cauliflower and my daughter ate it ( she is eight)! It was so yummy. I can’t wait to eat it again! Thanks for the recipe!
Cassandra
I know cream thickens up pretty well so I’m unsure about this – could I sub almond milk instead? I’m looking for a way to reduce the calorie load more.
Wholesome Yum M
Hi Cassandra, I think almond milk will probably work, although your sauce won’t get quite as thick. You can thicken it with xanthan gum or do half cream, half almond for the sauce.
Nora
This recipe is STUNNING!! The flavor is so rich and delicious! There’s absolutely no way you can tell it’s cauliflower instead of real rice, which is my favorite kind of cauliflower rice recipe! đŸ˜› This was an easy 10/10 for us in both flavor and prep/cooking and we can’t wait to have it again!
Obakeng
I do not like rice, so I had to try this recipe. I love it. Because Parmesan cheese is expensive and heavy cream gives me flatulence, I used a little mozzarella and cream cheese. The substitutions worked quite well.
I enjoyed it. Keto isn’t so bad after all
Jillian
I really liked this recipe. I went a little off base and made a few adjustments primarily that I didn’t have an onion or the specific spices so I just used onion salt/what I had. I also didn’t measure anything but it turned out amazing! Definitely going to be making again.
Melanie
This was delicious!! I had a little trouble getting the cream to thicken so I sprinkled some almond flour in. Even my husband, who’s not a big cauliflower fan, enjoyed it!
drithalk@yahoo.com
Been craving risotto for a long time but when I look at the carb content on the rice I want to cry now this Looks yummy… my dinner tonight, Risotto finally
Janice Maitland
Oh my goodness, this is perfect! I followed the recipe and didn’t make any adjustments. There is no reason to go back to pasta risotto – this tastes the same Thank you! I am eager to try other recipes – the cheesecake brownies are coming out of the oven now.
Rebecca
This sounds great—I miss risotto! Is there any reason I couldn’t use vegetable broth instead of bone broth (to make it vegetarian?). Thanks!
Wholesome Yum M
Hi Rebecca, Vegetable broth would work just fine in this recipe. Enjoy!
Kimberly
Taste delicious! My hubby says this recipe is a keeper.
Easy to make and very filling. It is hard not scoping up a second helping.
Lea
This was delicious! Definitely a recipe to print and make again.
Kate Holmes
This was by far the BEST cauliflower rice recipe I’ve tried. Make it.
Anne Stabile
I admit, I was skeptical about the “doesn’t taste like cauliflower” claim, but I made it and was pleasantly surprised! Even my husband–a died-in-the-wool Italian food lover– ate two big helpings. It’s wonderful as a meal, or great as a side dish. Thanks so much, Maya! Don’t know what I’d do without your Keto recipes and information. Down 20 pounds as of this date, but the best part is, I feel so much better. Little by little I’ll convert my husband, too. Still haven’t found a pizza crust that he likes yet…but I’ll keep trying.
Heather Vickery
Hello Maya, Wondering if you have any recipes low carb for smoothies. I have been on Keto over a year and hanging out for a delicious smoothie. Many thanks. PS love your recipes
Wholesome Yum M
Hi Heather, Yes! Here are 3: Strawberry Avocado Smoothie, Keto Low Carb Green Smoothie Bowl, and Healthy Chocolate Peanut Butter Low Carb Smoothie.
Kerrie Prentice
I love it. I defrosted the frozen cauli in the microwave first then chopped it. I added leftover Xmas ham and a few peas, it was delish!! Definitely on my menu from now on!
Kristal
This was delicious! Of course, it doesn’t have the same chewy “bite” as real risotto, but it’s really tasty and doesn’t taste a bit like cauliflower!
Georgeann
This looks awesome! Can you use frozen cauliflower rice in this recipe? If so, how does cooking time change?
Wholesome Yum M
Hi Georgeann, Yes, you can use frozen cauliflower! Sautee it in a pan first to remove some of the moisture, then continue on with the recipe as written.
Lathiya
This is an interesting twist of using cauliflower rice instead of normal ones. The risotto looks delicious.
Sheena
Hi Maya, just wondering if I can substitute the bone broth with veggie broth? If so, do you have a recommendation for which brand? or is it better to make my own.
Wholesome Yum M
Hi Sheena, Yes, you can make that substitution without any issue! It’s always cleanest to make your own, but read the ingredients labels if you decide to go the store bought route.
cecilia mims
I love this recipe. I truly love rice of every type, and I have never found a recipe where cauliflower was -to me- an acceptable substitute…. until now, that is! I ate this for three nights: once with chicken, once with a slice of roast beef, and once with fish. All delicious. The only change i made was that I used button mushrooms. Portobellos can be a bit overwhelming for me. I plan to make another batch to freeze this afternoon.
Fiorenza
I’ve never heard of cauliflower risotto before I saw this recipe, and I have been more than happy to try something different about our Italian Risotto.
Very good, molto buono!
Thanks đŸ˜‰
Katie
This is so good! My family loved it!
Eileen Kelly
This is a delicious risotto. The flavors are absolutely perfect and the family enjoyed it. A great low carb recipe.
Jen
This was fantastic and even better reheated! I didn’t buy enough mushrooms so I added some celery and it was delicious. I’ll make with all mushrooms next time to see the difference. Served with shrimp the first night and added bacon to it the second. So yummy!
Elle
Wouldn’t it be easier to just repeat the serving size in the nutrition info instead of referring back to the recipe? It would require less typing and be WAY more user friendly.
Wholesome Yum A
Hi Elle, the serving size is right above the recipe card, in the “recipe notes” section. It’s 1 cup.
Nadia
This looks incredible! Can you make this without the mushrooms?
Maya | Wholesome Yum
Hi Nadia, Yes, you can! They provide a lot of flavor for the dish, though.