Easy & Creamy Mushroom Cauliflower Risotto
A simple, satisfying, and low-carb alternative to traditional risotto, featuring savory mushrooms and tender riced cauliflower in a creamy sauce. Ready in about 30 minutes, it's perfect for a weeknight meal.
Equipment
- Large pan or pot
- Food processor Optional, for ricing cauliflower
Ingredients
Hauptzutaten
- 2 tablespoons Unsalted butter
- 0.75 cup Large Onion Diced finely
- 1 pound Cremini mushrooms Sliced thinly. Feel free to use button mushrooms too!
- 2 cloves Garlic Minced
- 1 teaspoon Fresh thyme If you don't have fresh, a scant 1/2 tsp dried will work.
- 4 cups Medium head Cauliflower Riced! You can buy it pre-riced or rice it yourself in a food processor.
- 0.5 cup Chicken bone broth Or vegetable broth! Use vegetable broth if you want to keep it vegetarian.
- 0.75 cup Heavy cream
- 0.33 cup Grated Parmesan cheese Use a vegetarian-friendly hard cheese if needed.
- 0.75 tsp Sea salt Approximate, taste and adjust later!
- 0.25 tsp Black pepper Freshly ground is always best!
Instructions
- First things first, grab a large pan or a nice pot. Melt those two tablespoons of unsalted butter over medium heat.
- Now, toss in your finely diced onion. Stir them around and let them cook until they're soft and looking translucent, which should take about 5 to 7 minutes. This builds a lovely, sweet base flavor.
- Next up, the mushrooms! Add your thinly sliced cremini mushrooms to the pan. Cook them, stirring every so often, until they've released their liquid and started to brown nicely. This concentrates their flavor beautifully. Budget about 8 to 10 minutes for this step.
- Time for the aromatics! Stir in your minced garlic and fresh thyme. Cook for just one more minute until you can really smell that amazing fragrance filling your kitchen. Be careful not to let the garlic burn!
- Now, add the star of the show: the riced cauliflower! Stir it into the mushroom and onion mixture until everything is well combined.
- Pour in your 1/2 cup of broth (remember, chicken or veggie works!). Bring the mixture to a gentle simmer, then turn the heat down to low.
- Pop a lid on your pan and let the cauliflower cook until it's nice and tender. This usually takes about 5 to 10 minutes, depending on how fine your rice is and your stove. Give it a poke with a fork to check – you want it tender, not mushy.
- Once the cauliflower is tender, take off the lid and stir in the heavy cream, grated Parmesan cheese, sea salt, and black pepper. This is where it gets wonderfully creamy and luxurious!
- Keep stirring constantly for just another 1 to 2 minutes. You want everything to be heated through and the sauce to slightly thicken and coat the cauliflower.
- Give it a taste! This is your chance to add a little more salt or pepper if you think it needs it. Getting the seasoning just right is key!
- And that's it! Serve your beautiful, creamy cauliflower risotto immediately. It's best enjoyed warm as a side dish or even a light main.
Notes
Tips for Success:
- Don't Overcook the Cauliflower: Riced cauliflower cooks much faster than traditional rice. You want it tender, but definitely not mushy. Start checking for tenderness around the 5-minute mark in step 7.
- Get Good Color on the Mushrooms: Don't rush the mushroom cooking step (step 3). Letting them brown properly develops a deeper, richer, umami flavor which is absolutely key since we're not building layers of flavor with wine and broth over a long time like traditional risotto.
- Taste and Season! Seriously, don't skip tasting before serving (step 10). Cauliflower and mushrooms can take a good amount of salt, and getting the seasoning right is what brings all the flavors together and makes it sing.
- Can I Rice Cauliflower Ahead? Yes! You can absolutely rice a head of cauliflower a day or two in advance and store it in an airtight container in the fridge. This makes the recipe even faster on the day you cook it.
- Prep Ahead: Chop your onion, slice your mushrooms, and mince your garlic ahead of time to make weeknight cooking even more of a breeze! Storage:
Let the risotto cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. Reheating:
When reheating, you might find it has thickened quite a bit. To loosen it up and bring back that creamy texture, add a splash of extra broth, milk, or a little more cream before warming it gently on the stovetop over low heat or in the microwave.
- Don't Overcook the Cauliflower: Riced cauliflower cooks much faster than traditional rice. You want it tender, but definitely not mushy. Start checking for tenderness around the 5-minute mark in step 7.
- Get Good Color on the Mushrooms: Don't rush the mushroom cooking step (step 3). Letting them brown properly develops a deeper, richer, umami flavor which is absolutely key since we're not building layers of flavor with wine and broth over a long time like traditional risotto.
- Taste and Season! Seriously, don't skip tasting before serving (step 10). Cauliflower and mushrooms can take a good amount of salt, and getting the seasoning right is what brings all the flavors together and makes it sing.
- Can I Rice Cauliflower Ahead? Yes! You can absolutely rice a head of cauliflower a day or two in advance and store it in an airtight container in the fridge. This makes the recipe even faster on the day you cook it.
- Prep Ahead: Chop your onion, slice your mushrooms, and mince your garlic ahead of time to make weeknight cooking even more of a breeze! Storage:
Let the risotto cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. Reheating:
When reheating, you might find it has thickened quite a bit. To loosen it up and bring back that creamy texture, add a splash of extra broth, milk, or a little more cream before warming it gently on the stovetop over low heat or in the microwave.