Cauliflower risotto has all the flavor of traditional risotto but with almost none of the carbs! A creamy, satisfying dish that is perfect for weeknights.
There is nothing like a hearty, creamy dish for dinner after a long day. This low-carb mushroom cauliflower risotto is the perfect dinner any day of the week. It’s can be prepared in under an hour and is packed full of flavor.
Traditional risotto is made with arborio rice which absorbs vegetable broth slowly to make a creamy, rich rice dish. We use cauliflower as a rice replacement in many recipes and it works perfectly here too!
How to make cauliflower risotto
Preparing a low-carb risotto is quite similar to making traditional risotto and couldn’t be easier to make.
Step 1: Clean and finely slice the mushrooms. Finely chop the onion.
Step 2: Heat a large pan over medium heat. Add butter and allow to melt. Once the butter has melted and is hot, add onion and sauté until the onion is translucent (4-5 minutes). Add garlic and cook for another minute.
Step 3: Add lemon juice, thyme, salt, pepper, and sliced mushrooms. Fry for a few minutes until the mushrooms start to release their juices.
Step 4: Add cauliflower and stir to coat with the melted butter. Add the white wine and stir until it has mostly evaporated.
Step 5: Turn the heat down to low. Add the vegetable broth 1/4 cup at a time while stirring. Allow most of the vegetable broth to bubble away before adding the next 1/4 cup.
Step 6: Once the last bit of broth has been added, stir in the cream. Cover the pan and cook for a further 3 – 5 minutes till the cauliflower has steamed through and is tender.
Step 7: Remove from the heat and add the parmesan cheese. Mix well and serve.
Step 8: Garnish with more parmesan cheese if desired.
Storage
You can store any leftover risotto in the refrigerator for up to 3 days. Use an airtight container to keep it tasting fresh and delicious.
More low-carb cauliflower recipes to try
This recipe is one of many recipes using cauliflower you can find on this website! It’s such a versatile vegetable and can be used in many creative and tasty ways. Here are some of my other favorite cauliflower recipes that you can try out!
If you like low-carb cauliflower recipes, you can also check out my roundup of low-carb cauliflower recipes for more inspiration.
When you’ve tried this low-carb cauliflower risotto, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Mushroom Cauliflower Risotto
Ingredients
- 1/2 cup butter
- 1/2 cup white onion, (chopped fine)
- 1 teaspoon lemon juice
- 1 teaspoon fresh thyme
- 8 ounces white button mushrooms, (sliced)
- 3 cloves garlic, (minced)
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 12 ounces riced cauliflower
- 1/4 cup dry white wine
- 1/2 cup vegetable broth, (heated)
- 4 tablespoon heavy cream
- 1/2 cup grated parmesan cheese
Instructions
- Clean and finely slice the mushrooms. Finely chop the onion.
- Heat a large pan over medium heat. Once hot, add butter and allow to melt. Once the butter has melted and is hot, add onion and sauté until onion is translucent (4-5 minutes). Add garlic and cook for another minute.
- Add lemon juice, thyme, salt, pepper and sliced mushrooms. Fry for a few minutes until the mushrooms start to release their juices.
- Add cauliflower and stir to coat with the melted butter. Add the white wine and stir until it has mostly evaporated.
- Turn the heat down to low. Add the vegetable broth 1/4 cup at a time while stirring. Allow most of the vegetable broth to bubble away before adding the next 1/4 cup.
- Once the last bit of broth has been added, stir in the cream.
- Cover the pan and cook for a further 3 – 5 minutes till the cauliflower has steamed through and is tender.
- Remove from the heat and add the parmesan cheese. Mix well and serve. Garnish with more parmesan cheese if desired.
