Cheesy Cauliflower Mushroom Risotto (Low Carb)

Cheesy Cauliflower Mushroom Risotto – an equally delicious alternative to the creamy Italian rice dish, but grain-free and low-carb! A great Keto dinner with high flavor and low calories!

Cauliflower Rice

For whoever hasn’t been following the food trend, you can grate/shred cauliflower to make it look like rice, and essentially sub it for the real thing. 

Cauliflower Fried Rice is one of the super popular recipes out there.

I know a lot of people just have lightly seasoned cauliflower rice – basic salt and pepper – with some other dish being the start of the show. But why do that when this rice-sub itself can do the job?

Cauliflower Rice Risotto

Use the vegetable to make a version of the classic Italian recipe with all the broth, mushrooms and parm in there.

High flavor, low calorie!

Since there’s no rice in here, this is a grain-free risotto recipe. And that also takes out all the carbs, but replaces it with vegetable instead. Another Low carb and Keto cauliflower rice recipe.

Paleo/Vegan?

This easy mushroom risotto can be turned Vegan and Paleo as well. Just switch out the parmesan for nutritional yeast.

The typical ratio is 1 n.y. : 2 parm, but you can add some more to make it extra cheesy coz why not?

I think that one-cup serving size is a bit too small for this dish, don’t you?

Cheesy Cauliflower Mushroom Risotto (Low Carb)

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Prep Time7 minutes mins

Cook Time10 minutes mins

Total Time17 minutes mins

Servings: 1 ½ cup

Calories: 99kcal

Course: Main Course, Side Dish

Cuisine: American, Italian

Cheesy Cauliflower Mushroom Risotto – an equally delicious alternative to the creamy Italian rice dish, but grain-free and low-carb! A great Keto dinner that's high flavor and low calorie.

Ingredients

• 1½ cup Cauliflower, Chopped, 160g
• 1 cup Mushrooms, Sliced, 70g
• ¼ tsp Olive Oil
• 2 Tbsp Onion, Chopped, 20g
• ¼ tsp Garlic, Minced
• ¼ cup Low Sodium Vegetable Broth
• ⅛ tsp Salt
• ⅛ tsp Black Pepper
• 1½ Tbsp Parmesan, Grated
• 1 tsp Parsley, Finely Chopped

Instructions

• Pulse cauliflower in a food processor and until finely ground into “rice” form.
• Heat a large nonstick skillet on medium-high and add mushrooms. Cook for about 3 minutes, stirring occasionally. Set aside.
• Pour oil on skillet and fry the onions and garlic for about a minute until they are translucent.
• Add cauliflower rice, mushrooms and broth. Season with salt and pepper, stir, cover and cook for 3-4 minutes.
• Remove from the heat, add parmesan and parsley, and mix well until the cheese has all melted.

Notes

Recipe adapted from iFOODreal.

• To make this Paleo and Vegan, replace Parmesan with 2 tsp Nutritional Yeast.

Nutrition:

• Servings: 1½ cups | Serving size: 1½ cups
• Calories: 110kcal
• Fat: 4g | Saturated fat: 1.6g
• Carbohydrates: 13g | Fiber: 4.2g | Sugar: 5.3g
• Protein: 8.9g