Description
This creamy and flavorful Cauliflower Risotto with Mushrooms is a low-carb, healthier twist on traditional risotto. Made with frozen cauliflower rice, fresh mushrooms, and a blend of herbs, butter, and Parmesan cheese, this dish delivers a comforting yet lighter alternative perfect for a weeknight dinner or special occasion. The mushrooms add an earthy richness while the creamy Parmesan sauce rounds everything out beautifully, making it a delicious and satisfying vegetarian meal.
Ingredients
Cauliflower Rice
- 2 bags (20 ounces) frozen cauliflower rice
Vegetables and Herbs
- ½ large white onion, finely chopped
- 1 pound (16 ounces) Portobello mushrooms, thinly chopped
- 4-5 sprigs fresh thyme
- 1 teaspoon roughly chopped de-stemmed fresh thyme for garnish
Seasonings
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
Liquids and Dairy
- 3 tablespoons (1.5 ounces) unsalted butter
- ½ cup (120 mL) unsalted chicken broth or vegetable broth for vegetarian option
- ¾ cup (180 mL) heavy whipping cream
- ½ cup (60 g) grated Parmesan cheese
Instructions
- Cook Cauliflower Rice: In a large pan over medium-high heat, cook the frozen cauliflower rice until softened. Once tender, transfer it to a bowl and set aside to keep warm.
- Cook Mushrooms, Onions, And Seasonings: Lower the heat to medium and melt the butter in the same pan. Add the thinly chopped mushrooms and finely chopped onion. Sauté until the mushrooms are browned, the onions are translucent and slightly browned, and any released liquid has evaporated, about 10 minutes. Stir occasionally to prevent sticking. Then add the fresh thyme sprigs, salt, garlic powder, and pepper. Cook for an additional minute until the mixture is fragrant.
- Add Cauliflower Rice Back Then Simmer: Remove the thyme sprigs from the pan carefully. Increase the heat to medium-high and return the cooked cauliflower rice to the pan. Pour in the chicken or vegetable broth and stir well. Bring the mixture to a gentle simmer and let it cook until some of the liquid has slightly reduced, roughly 3 minutes, stirring occasionally to combine flavors.
- Add Cream And Cheese: Reduce the heat to low and slowly stir in the heavy cream and grated Parmesan cheese. Continue stirring constantly until the cheese melts completely, about 1 minute. Taste the risotto and adjust seasoning with additional salt or pepper if needed.
- Garnish And Serve: Spoon the risotto into serving bowls. Garnish with the roughly chopped fresh thyme and some freshly cracked black pepper. Serve immediately for best texture and flavor.
Notes
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Frozen cauliflower rice is a convenient low-carb rice substitute that cooks quickly.
- Be careful not to overcook the cauliflower rice to keep a good texture similar to traditional risotto.
- Fresh thyme adds great aroma; remove the sprigs before serving, but keep some chopped for garnish.
- For a vegan version, substitute butter with olive oil, heavy cream with a plant-based cream alternative, and Parmesan with vegan cheese or nutritional yeast.
- This risotto reheats well but may thicken; add a splash of broth or cream when reheating.
