Healthy & Tasty Cauliflower Mushroom Risotto Recipe

Cauliflower Mushroom Risotto is an elegant dish to quickly whip together. This creamy risotto is the perfect gluten-free and low carb side dish. It’s so rich and delicious you’ll be wanting to add it to the weekly rotation.

(Gluten-Free, Low Carb, Nut-Free, Vegetarian, Vegan friendly)

In our household we’ve had to get creative. A creamy risotto that was gluten-free, low carb AND dairy-free was the goal.

This creamy cauliflower mushroom risotto hits all the ‘checks’ and is so delicious that I was SUPER excited to share this.

Cauliflower Risotto that is also dairy-free?

We’ve tested this recipe out two different ways.

Low Carb Risotto – Using cauliflower rice helps keep this low carb and honestly our family could barely tell a difference with rice.

Hold onto your hats as more cauliflower recipes hit this site like our Baked Buffalo Cauliflower and this Creamy Cauliflower Risotto because we are on a cauliflower kick.

Goes right up there with our broccoli obsession. 👉 broccoli tater tots and broccoli fritters.

Vegan Risotto – so then the second thing we did was test it using vegan alternatives. Divine.

Both ways are naturally gluten-free but as I personally know I’m not the only one that is starting to either limit my dairy intake or cut it out all together I had to be sure to test and make this dairy-free as well.

Can I make this risotto with rice?

We all know we very fortunately can still eat rice here. So why did we use cauliflower rice?

Well my husband needs to watch his carbs and therefore we’ve got to watch the type of meals we put together. If he had a choice he’d eat the entire bowl of rice and more. So swapping it with cauliflower rice is a perfect solution.

HOWEVER – if you are not following a low carb diet simply swap cooked rice in lieu of the cauliflower rice and proceed with delicious gluten-free and vegan mushroom risotto. Get in my belly.

What to serve with this cauliflower mushroom risotto

Risottos are generally the ‘main event’ but it’s always a wise decision to pair it with something. These are a few ideas. 💡

Side Arugula Salad with a lemon and olive oil dressing **divine**

Baked Broccoli is a fabulous side and addition to this.

Or our kicka** Gluten-Free Garlic bread.

Frozen Cauliflower Rice or Fresh Cauliflower

You can use either fresh or frozen cauliflower. I’ve found that making you own cauliflower rice from scratch is much more economical but I can’t deny and say that it’s what I use all the time.

How to Make Cauliflower Rice

You can either grate the cauliflower using a box grater with medium-sized holes OR use a food processor and pulse it into small pieces.

Either way you are aiming for tiny little pieces that resemble rice.

When using fresh I would advise to press any excess moisture out of the riced cauliflower as it can cause some troubles with the risotto if as it cooks it releases excess water.

Frozen Riced Cauliflower is the perfect and quick solution to getting dinner on the table. I provided the recipe instructions for frozen riced cauliflower as I think that 95% of people are going to go the direction of easy. 😉

other recipes you might enjoy:

Cauliflower Mushroom Risotto Recipe

Dinner

Gluten-Free, Low Carb, Nut-Free, Vegetarian, Vegan friendly

Italian

Cauliflower Mushroom Risotto is an elegant dish to quickly whip together. This creamy risotto is the perfect gluten-free and low carb side dish. It's so rich and delicious you'll be wanting to add it to the weekly rotation.

Vegan Cauliflower Mushroom Risotto in a white bowl

Print Recipe

Yield: 5

Prep Time:10 min

Cook Time:20 min

Total Time:30 min

Ingredients:

5 Tablespoons extra virgin olive oil
1 small yellow onion diced (about 1/2 cup)
5 ounces shitake mushrooms, sliced
1 teaspoon salt
1/2 teaspoon black pepper
2-3 cloves of garlic minced depending on size
6 sprigs of fresh Thyme
1/2 cup white wine
3/4 cup vegetable stock
20-24 ounces of frozen cauliflower rice
4 Tablespoons butter (or dairy-free alternative)
1/2 cup coconut cream or heavy whipping cream
1/2-3/4 cup grated parmesan cheese (adjust depending on how cheesy you would like it or nutritional yeast for vegan)
(optional) freshly chopped parsley for garnish

Directions:

1. In a large skillet (about 12") over Medium/Low heat, heat the olive oil. Add onions and mushrooms. Sweat, stirring often, for approximately 5 minutes until onions and mushrooms become tender.
2. Add garlic, salt, pepper, and thyme to onions and mushrooms. Stir once to incorporate and let heat for 2 minutes.
3. Add white wine and let the alcohol burn off, approximately another two minutes. Add vegetable stock and stir.
4. Add frozen cauliflower rice and stir skillet thoroughly to incorporate all the flavors. Cover with a lid and allow to come back to temperature and cook approximately 10 minutes only lifting the lid to stir twice.
5. Remove the lid and add butter, stirring until melted. Add coconut cream and cheese, stirring until combined. Top with fresh parsley upon serving.

Author: Linnie

Nutrition Information:

Serving size: 1 serving
Calories: 403
Other nutrition information: Total Fat: 34.7g , Saturated Fat: 15g , Polyunsaturated Fat: 1.9g , Monounsaturated Fat: 16g , Cholesterol: 65mg , Sodium: 543mg , Potassium: 193mg , Total Carb: 10g , Dietary Fiber: 4.2g , Sugars: 5.8g , Protein: 9.3g

How much did you love this recipe?

Click a star to let me know:

(6 votes, average: 4.83 out of 5)