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What do you do when you’re craving a bowl of rich and creamy risotto, but you’re keto — or just want something healthier? There’s only one suitable solution, and it’s an easy one… you make a creamy cauliflower risotto recipe instead! This cauliflower rice risotto is the lighter, healthier version of a traditional one… except it’s made with cauliflower rice.
What Is Cauliflower Risotto?
Cauliflower risotto has a similar flavor and texture to traditional risotto, but it’s made with cauliflower rice instead of regular 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 much faster. Cauliflower cooks more quickly (just a few minutes instead of close to an hour for the kind made with grain rice!), and requires much less liquid.
Why You’ll Love This Cauliflower Risotto Recipe
- Rich mushroom flavor
- Light, creamy texture
- Simple ingredients
- Ready in just 25 minutes
- Made in just one pan
- 6 grams net carbs per serving
- Perfect side dish or light vegetarian keto meal
Ingredients & Substitutions
This section explains how to choose the best ingredients for this cauliflower risotto recipe, what each one does, and substitution options. For measurements, see the recipe card below.
- Butter – I prefer to saute the mushrooms and onions in butter for flavor, but you could also use olive oil or avocado oil.
- Onion – Dice it finely.
- Mushrooms – I used cremini mushrooms, but white mushrooms would also work. I buy these pre-sliced to save time, or you can slice them yourself.
- Garlic – Use fresh minced garlic for the best flavor, or jarred for convenience.
- Fresh Thyme – I highly recommend using fresh herbs here if you can. If you have to substitute dried, use about 1/4 to 1/2 teaspoon.
- Cauliflower – You can make your own cauliflower rice from fresh cauliflower florets, or use bagged frozen cauliflower rice for convenience.
- Broth – I used chicken bone broth for both flavor and nutrition, but regular chicken broth would also work. Use vegetable broth for a vegetarian option. If you like, you could also replace half of the broth with white wine.
- Heavy Cream – Makes the cauliflower risotto creamy! You can substitute full-fat coconut milk (the kind from a can) if needed.
- Grated Parmesan Cheese – This provides flavor and thickens the sauce.
- Sea Salt & Black Pepper
How To Make Cauliflower Risotto
This section shows how to make keto risotto, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Brown the mushrooms and onion. Melt the butter in a saute pan and add mushrooms onions. Saute until veggies are soft and browned.
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.
- Add garlic and thyme. Saute until fragrant.
- Simmer cauliflower and 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 will reduce much faster than real rice — it will only take 3-5 minutes!
It’s done when the cauliflower is tender and the pan is dry, as shown below.
- 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.
- Serve. Your cauliflower rice risotto is ready to eat! I like to serve it with additional fresh thyme for garnish.
- Store: Keep cauliflower risotto in the refrigerator in an airtight container. It will last 3-4 days in the fridge.
- Reheat: Warm in the microwave or a skillet on the stovetop, until hot.
- Freeze: Cool completely, then freeze in a freezer bag or freezer container for up to 3 months. Thaw overnight in the fridge before reheating.
What To Serve With Keto Cauliflower Risotto
This creamy cauliflower risotto recipe makes the perfect side to just about any protein, or even as a vegetarian dish on its own. Try one of these low carb dinner recipes:
- Steak – Serve this dish with sirloin steak, filet mignon, or ribeye for a spectacular rich and hearty (but healthy!) steakhouse-style meal.
- Chicken – Try asparagus stuffed chicken, chicken leg quarters, or baked chicken thighs for an easy meal.
- Seafood – Risotto pairs well with fish, such as baked salmon, pan seared halibut, or air fryer tilapia. Make the meal more fancy for special occasions by serving it with lobster tail or garlic butter shrimp.
- Pork – Stuffed pork chops, Crock Pot pork tenderloin, or crispy pork belly are all delicious options.
- Salad – Serve cauliflower mushroom risotto as the main dish and pair it with a veggie salad, like creamy cucumber salad or Caprese salad.
- 14-Cup Food Processor – The fastest way to make your own cauliflower rice is with a food processor. This one has lasted me for years.
- Ceramic Nonstick Chef Pan Set – These pans are great for stir frying, pan searing, and of course, cauliflower mushroom risotto!
Creamy Keto Cauliflower Risotto Recipe
Cauliflower Risotto With Mushrooms (Keto)
Make creamy mushroom cauliflower risotto in just 25 minutes! It has the same flavors as regular risotto, but is faster, easier and healthier.
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
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.)
Add the minced garlic and thyme. Saute for about 1 minute, until fragrant.
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.
Reduce heat to low. Stir in the cream and Parmesan. Continue to heat, stirring constantly, for about 1 minute, until the cheese melts and sauce is smooth. Season with sea salt and black pepper to taste.
Last Step: Leave A Rating!
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Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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Has anyone tried baking a keto risotto?
Wholesome Yum D0
Hi Natalie, I have never tried that.
So incredible! Even my vegetable-hating kids loved this one. What an amazing dish!
My husband literally could not believe this was cauliflower. SO flavourful!
This was the most delicious cauliflower recipe. It had such a good flavor to it and the cauliflower taste was very well hidden in the recipe.
OMG, this recipe is to die for! The creamy, savory texture and earthy flavors have me drooling all over my keyboard. I can’t wait to whip up a batch and indulge in a cozy night in with this delicious comfort food.
I loooved the creaminess of this dish and the mushrooms are so good in it!
Delicious. I substituted the thyme w herbs de provence, just because that was what I had. It was amazing. Also I used bagged riced cauliflower. Threw it in frozen, cooked a little longer to get rid of the extra water.
This was sooooo good. I had some alterations because of lack of ingredients. I started with frozen cauliflower rice, but it wasn’t enough so I finely chopped a bag of frozen seasoned broccoli and cauliflower florets. Everything else was the same. It was amazing!
Absolutely loved this meal, my husband has been struggling with bland/boring made to eat meals. And I felt like he was on the verge of giving up. But I think this meal alone, has helped him and myself stay encouraged to continue this lifestyle change. I also invested into some “magic” cereal recently.. very much looking forward to that arrival as well.
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