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Get It NowWhat 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.
Storage Instructions
- 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 tilapia in the air fryer. Make the meal fancier for special occasions by serving it with a succulent lobster tail recipe or garlic butter shrimp.
- Pork – Stuffed pork chops, slow cooker 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.
Recommended Tools
- 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!
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.
Instructions
Tap 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 1 minute, until the cheese melts and sauce is smooth. Season with sea salt and black pepper to taste.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
87 Comments
Carolyn Cucinotta
0Made this for my hubby and his dad. I followed the recipe but used frozen riced cauliflower (thawed overnight, and surprisingly didn’t really need any draining or squeezing).
I added sautéed scallops and shrimp at the end and drizzled white truffle oil at serving.
Over a month later my FIL is still talking about it so I’m making it again tomorrow. Big hit, great recipe with amazing flavors, yet easy enough for unskilled cooks.
Thanks for making me look like a crazy good chef. 😉
Lisa
0Loved it! Was a little concerned about the number of mushrooms, seemed like an awful lot, but they cooked down quite a bit. Used frozen riced cauliflower instead of fresh. I followed microwave directions on the cauliflower before adding it. Chopped up 4 strips of cooked bacon and added it towards the end of cooking time. I’m sure it would have been delicious without the bacon but why not add bacon whenever you can? Never disappointed with recipes on this site.
Beverly
0Can you use Frozen Cauliflower Rice?
Wholesome Yum D
0Hi Beverly, Yes, you can!
Cookie
0This was one of the sides for Easter Sunday. Absolutely DELICIOUS! Will definitely make again!
Vikki
0This recipe is a gem! I’ve made it several times. My husband couldn’t believe that it was cauliflower, he thought it was made from regular rice.
Debra Worth
0Absolutely love this dish! Very flavorful and no cauliflower taste. A little time consuming to make, but I believe (never made) risotto made with rice is even more so. Highly recommend! Pairs well with any meat dish and a veggie (I made breaded pork chops and asparagus). Makes enough for ample leftovers.
Lynn Kitabchi
0Add smoked gouda cheese about 3/4 lbs wow a whole other level. I used your scientific but changed it. I cook a lot.
Ebony
0Absolutely delicious and doesn’t have that cauliflower taste! I used frozen cauliflower and a bag of Parmesan, Romano, Asiago cheese blend. I also added some asparagus that I needed to use and it was delicious! Even the non-Keto eaters enjoyed it.
Maritina
0It looks so delicious and easy! I’m making it today using vegan heavy cream and cheese. I will also use veggie broth instead of chicken! I’m already looking forward to it and it’s only 8am 🙂 Thank you for sharing it with us and keep up the good work!
Alicia P
0Made this for dinner tonight and I am very impressed! We have been moving towards more dishes using cauliflower rice and I highly recommend this recipe. Kid approved as well!
Ernie
0Recipe states Portobello mushrooms and I think it clearly means Crimini since that is what is shown in the picture of the dish.
Gail
0why are there wide gaps and spaces in the recipes?
Wholesome Yum D
0Hi Gail, Maybe the page you are viewing didn’t load correctly because you should be seeing pictures within the recipe.
Mary Ellen
0I’ve never riced cauliflower. Could I use store bought frozen cauliflower? If so do I need to alter anything else? Thank you.
Wholesome Yum D
0Hi Mary Ellen, You could use frozen cauliflower rice, just make sure you press the water out after cooking to make sure the risotto has the right consistency.
Lindsay P
0Hi! I was going to use frozen riced cauliflower as well. Just wondering what you mean press out water after cooking? Should you heat the cauliflower first and then remove the water before adding to the pan?
Wholesome Yum D
0Hi Lindsay, If you cook the cauliflower rice in the microwave there will usually be water in the bag that you would want to drain before placing it in the pan. I think it would be easier to cook the cauliflower before because in my experience with frozen cauli rice it is a frozen clump and hard to cook that way.
Mary
0This is an amazing recipe. Absolutely love, love it. ❤️❤️
Rita
0Awesome! Made it exactly as written – it was perfect.
Shena Vaughn
0Awesome recipe. Quick, simple, and tasty!!!
Mimosas
0Can I add Vegan cream cheese For the Sauce
Wholesome Yum M
0Hi Mimosas, Yes that should work fine. Enjoy!
Katie
0This 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
0Another winning recipe!! Thanks Maya!
Paola
0Can you use coconut milk instead of the cream?
Wholesome Yum M
0Hi Paola, Yes! Of course, your recipe will have a slight coconut flavor, but the recipe will work just as well with coconut milk.
Karen
0Sorry, I couldn’t find a place to start a new comment. I’m trying to figure out where you’re getting 4 g of sugar, besides what the carb count should already include? There’s nothing in the recipe that has sugar in it, just carbs, so it was confusing and I was searching the ingredients over again trying to figure out what in the world had sugar in it . Thanks.
Wholesome Yum M
0Hi Karen, The sugars are from the onions and garlic. If you are interested in learning more about the carbs in onions, you can check out my Are Onions Keto? post.
Megan Bowes
0This 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
0Easy to make and quite tasty! Add protein and extra fat for a one-pot keto meal. (And extra cheese… because yum.)
Bianca
0This is a great recipe! I tried it for the first time today and it was absolutely delicious!
Denise
0I 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
0I 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
0I 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
0My 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
0I 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
0Hi 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
0This 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! 😛 This was an easy 10/10 for us in both flavor and prep/cooking and we can’t wait to have it again!
Obakeng
0I 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
0I 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
0This 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
0Been 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
0Oh 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
0This 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
0Hi Rebecca, Vegetable broth would work just fine in this recipe. Enjoy!
Kimberly
0Taste 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
0This was delicious! Definitely a recipe to print and make again.
Kate Holmes
0This was by far the BEST cauliflower rice recipe I’ve tried. Make it.
Anne Stabile
0I admit, I was skeptical about the “doesn’t taste like cauliflower” claim, but I made it and was pleasantly surprised! Even my husband–a dyed-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
0Hello 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
0Hi Heather, Yes! Here are 3: Strawberry Avocado Smoothie, Keto Low Carb Green Smoothie Bowl, and Healthy Chocolate Peanut Butter Low Carb Smoothie.
Kerrie Prentice
0I 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
0This 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
0This looks awesome! Can you use frozen cauliflower rice in this recipe? If so, how does cooking time change?
Wholesome Yum M
0Hi 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
0This is an interesting twist of using cauliflower rice instead of normal ones. The risotto looks delicious.
Sheena
0Hi 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
0Hi 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
0I 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
0I’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 😉
Katie
0This is so good! My family loved it!
Eileen Kelly
0This is a delicious risotto. The flavors are absolutely perfect and the family enjoyed it. A great low carb recipe.
Jen
0This 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
0Wouldn’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
0Hi Elle, the serving size is right above the recipe card, in the “recipe notes” section. It’s 1 cup.
Nadia
0This looks incredible! Can you make this without the mushrooms?
Maya | Wholesome Yum
0Hi Nadia, Yes, you can! They provide a lot of flavor for the dish, though.