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Dinner Recipes

Mushroom Cauliflower Risotto Recipe: Low-Carb Twist on the Classic Creamy Dish

Cauliflower rice is the secret to this better-for-you twist that's ready in 35 minutes

We’ll have a soft spot for creamy dishes — and this Mushroom Cauliflower Risotto fits the bill. This dish puts a spin on traditional risotto as it uses cauliflower rice instead of a short grain variety called arborio rice. Not only does this swap reduce the dish’s carb content, but it ensures it’s just as filling. Other ingredients such as shredded fontina cheese and chicken broth help the risotto develop a velvety consistency. Additionally, this risotto is topped with garlic-infused satuéed mushrooms for an earthy kick.

You can easily rice the head of cauliflower by chopping it into florets and pulsing it in a food processor. However, for speedier prep, opt for store-bought riced cauliflower. The risotto is tasty topped with hearty meat or veggies to make it a complete meal. What do you plan on enjoying this rice dish with after making it? (Try this Cauliflower Steak recipe if you’re looking for another way to cook with the veggie.)


4 servings

Total Time

Prep Time


  • 1 head cauliflower (about 2 lbs.), trimmed, cut into florets
  • 4 oz. baby bella mushrooms, sliced
  • 1 clove garlic, minced
  • ¾ cup chicken broth
  • 1 cup shredded fontina cheese
  • Freshly ground pepper and chopped parsley (optional)


In food processor, pulse cauliflower in 3–4 batches until rice forms. The key to proper coarse rice texture is to not overcrowd processor. Transfer to medium bowl; reserve.

In large nonstick skillet, heat 1 Tbs. oil over medium-high heat. Add mushrooms; cook, stirring, until browned, 5 min. Add garlic; cook 30 sec. Transfer to separate bowl; cover to keep warm.

In same skillet, heat 1 Tbs. oil over medium heat. Stir in cauliflower rice and broth. Cover; cook until just tender, 5 min. Turn off heat; stir in cheese until melted. Transfer to serving bowl; top with reserved mushrooms. Sprinkle with pepper and parsley.


  • Calories: 204
  • Fat: 16 gram
  • Saturated Fat: 6 gram
  • Protein: 10 gram
  • Carbohydrate: 6 gram
  • Fiber: 2 gram
  • Cholesterol: 34 mg
  • Sugar: 3 gram
  • Sodium: 435 mg


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