Description

Mushroom Cauliflower Risotto offers a comforting and creamy twist on traditional risotto, using riced cauliflower for a lighter dish without sacrificing flavor. This delightful recipe features earthy mushrooms and aromatic garlic, creating a rich, inviting meal perfect for chilly evenings or gatherings with friends. Easy to prepare and customizable with seasonal ingredients, this risotto is sure to become a favorite in your kitchen.

Ingredients

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1 cup Arborio rice
2 cups low-sodium vegetable broth
1 cup riced cauliflower (fresh or frozen)
1 cup sliced cremini or shiitake mushrooms
1 small onion, finely chopped
2 cloves garlic, minced
½ cup grated Parmesan cheese
2 tbsp extra virgin olive oil

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Instructions

Prepare your ingredients by chopping the mushrooms, onion, and garlic. If using fresh cauliflower, rice it beforehand.
In a large skillet over medium heat, add olive oil and sauté onions until soft (about 5 minutes). Add garlic and cook for another minute.
Incorporate the chopped mushrooms and cook until they release their moisture (approximately 5 minutes).
Stir in Arborio rice for about 2 minutes to coat each grain with the mixture.
Gradually add warm vegetable broth one ladle at a time, stirring continuously until absorbed before adding more. Continue until rice is al dente (about 18-20 minutes).
Fold in riced cauliflower and Parmesan cheese until well combined and creamy.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 cup (250g)
Calories: 295
Sugar: 3g
Sodium: 380mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 9g
Cholesterol: 10mg