Switch things up this week by making creamy Cauliflower Rice Mushroom Risotto! This recipe is gluten-free, paleo-friendly, low carb, and delicious!

This mushroom risotto recipe literally took me 25 minutes to make! I adapted the recipe from the awesome, Kevin of Fit Men Cook, and it was beyond easy.

Today, I’m changing things up by using cauliflower rice instead of the arborio rice that you would when you make regular risotto and unsweetened coconut milk instead of regular heavy cream. You can also use unsweetened coconut cream if you like a thicker consistency.

Few ingredients, 25 minutes, and a healthy alternative for this week’s dinner. Sounds like a plan to me!

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Skillet

A 10-inch skillet perfect for cooking all kinds of dishes! It’s non-stick, with a wide flat bottom for frying, sautéing, or browning.

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How To Make Cauliflower Rice Risotto

• Sauté the onion + garlic. In a nonstick skillet, on medium-high heat, add olive oil and garlic. Cook for about 1-2 minutes.
• Cook the mushrooms + cauliflower rice. Add mushroom. Cook for about 3-5 minutes then add the cauliflower rice. Cook for another 2-3 minutes, stirring frequently. Careful not to let it burn!
• Make the risotto! Add coconut milk (or cream), chicken broth and parmesan cheese. Stir to combine. Reduce heat to low then cover and let it simmer for about 15 minutes, until desired creamy consistency. Serve immediately and enjoy!

I hope you make it and LOVE it!

Cauliflower Mushroom Risotto

4.14 from 22 votes

By: Jamie Silva

Switch things up this week by making creamy Cauliflower Rice Mushroom Risotto! This recipe is gluten-free, paleo-friendly, low carb, and delicious!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Dairy-Free, Keto, Low Carb, Paleo

Servings 4 servings

Ingredients

 

• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 cup mushrooms roughly chopped
• 1 cup unsweetened coconut milk (1/2 cup unsweetened coconut cream)
• 1/3 cup low-sodium chicken broth
• 1/2 cup parmesan cheese* shredded or grated
• 2 cups riced cauliflower
• salt and pepper to taste

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Instructions

 

• In a nonstick skillet, on medium high heat, add olive oil and garlic. Cook for about 1-2 minutes.
• Add mushroom. Cook for about 3-5 minutes then add the cauliflower rice. Cook for another 2-3 minutes, stirring frequently. Careful not to let it burn!
• Add coconut milk (or cream), chicken broth and parmesan cheese. Stir to combine. Reduce heat to low then cover and let it simmer for about 15 minutes, until desired creamy consistency. Serve immediately and enjoy!

Notes

* use vegan parm to make dairy-free.

Recipe adapted by the best of the best, Kevin from Fit Men Cook!

Nutrition

Serving: 1 servingCalories: 280 kcalCarbohydrates: 9 gProtein: 9 gFat: 25 gSaturated Fat: 16 gCholesterol: 9 mgSodium: 241 mgPotassium: 502 mgFiber: 3 gSugar: 4 gVitamin A: 98 IUVitamin C: 41 mgCalcium: 178 mgIron: 2 mg

Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!

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