Creamy Mushroom Cauliflower Risotto
Riced cauliflower simmered risotto-style with browned mushrooms, garlic and thyme, then finished with cream and parmesan until rich and spoonable.
Nutrition per serving
¾ cup- Net carbs
- 6.6g
- Calories
- 188kcal
- Protein
- 8.3g
- Fat
- 14g
- Total carbs
- 9.5 g
- Fiber
- 3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
With chicken: Seared chicken thigh pieces folded in make it a complete one-pan dinner.
- Before the mushrooms, sear the chicken in the oil over medium-high heat for 6–7 minutes, until browned and cooked through (165°F/74°C). Set it aside and fold it back in with the cream and parmesan.
Lemon & asparagus: A bright spring version: asparagus in place of the mushrooms, with lemon zest and juice stirred in at the end.
- Sauté the asparagus in the first tablespoon of butter for 3–4 minutes, until bright green and crisp-tender, and set it aside in place of the mushrooms.
- Stir in the lemon zest and juice with the parmesan, and fold the asparagus back in at the end.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $7.65 for 4 servings ($1.91 each) · how we estimate
Instructions
-
Melt 1 tablespoon of the butter in a large, wide skillet over medium-high heat. Add the mushrooms in an even layer and cook without stirring for 3 minutes, then stir and cook 3–4 minutes more, until browned and their liquid has evaporated. Season with a pinch of the salt and tip onto a plate.
-
Lower the heat to medium and melt the remaining butter. Cook the shallot 2 minutes, until soft, then add the garlic and thyme for 30 seconds.
-
Add the riced cauliflower and remaining salt and stir for 3–4 minutes, until glossy and starting to soften. Pour in the wine, if using, and let it bubble away, about 1 minute.
-
Add the broth and simmer uncovered, stirring often, for 5–7 minutes, until the cauliflower is tender but still has a little bite and most of the liquid has been absorbed.
-
Stir in the cream, parmesan and most of the mushrooms and cook 1–2 minutes, until creamy and loose — it should slump gently on a plate, like risotto. Season with pepper, top with the remaining mushrooms, parsley and extra parmesan, and serve right away.
Tips for success
-
Unlike rice, cauliflower releases water rather than starch, so keep the pan uncovered. If it turns soupy, simmer a minute or two longer before adding the cream. - Don't rush the mushrooms. Browning them separately in a hot pan gives the deep, savory flavor that makes this taste like real mushroom risotto.
- Serve with garlic butter steak bites, garlic butter salmon or roast chicken.
Nice to have, not needed
- A splash of dry white wine adds the classic risotto tang — leave it out and the broth carries the flavor.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Reheat gently in a skillet with a splash of broth or cream, stirring, for 3–4 minutes.
Best fresh. Refrigerate up to 3 days and reheat gently with a splash of broth or cream.
Variations
2 variations, each with its own ingredients and macrosWith chicken
ProteinSeared chicken thigh pieces folded in make it a complete one-pan dinner.
- + 12 oz boneless, skinless chicken thighs
- + 1 tbsp olive oil
6.6 g net · 321 kcal · 25 g protein · 21 g fat · ≈$2.72 per serving (same net carbs as the original)
Lemon & asparagus
VeggiesA bright spring version: asparagus in place of the mushrooms, with lemon zest and juice stirred in at the end.
- cremini mushrooms → asparagus
- + 1 tsp lemon zest
- + 1 tbsp lemon juice
6.6 g net · 188 kcal · 7.8 g protein · 14 g fat · ≈$2.27 per serving (same net carbs as the original)
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