Creamy Cauliflower Risotto with Mushrooms Recipe

This creamy cauliflower risotto recipe is amazing if you want to impress your friends or family. It's low on carbs, tasty, creamy and packed with nutrients!

5 from 19 votes

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Servings: 4

Prep Time 5 minutes

Cook Time 20 minutes

Ingredients

▢ 1.6 pounds cauliflower
▢ 2.6 oz butter
▢ 2 cloves garlic grated or pressed
▢ ½ pounds mushroom chopped
▢ 0.2 cups white wine
▢ 0.2-0.4 cups vegetable stock or chicken stock
▢ salt and ground white pepper to taste
▢ 2-4 tbsp heavy cream optional
▢ 0.2 cups parmesan optional

Instructions

grate the cauliflower with a grater or food processor to rice size.
Add ⅓ of the butter to a big frying pan on medium heat. Add the chopped mushrooms and garlic and fry until they're soft and golden brown. Season with salt and white pepper.
Lower the heat, add the cauliflower and the rest of the butter. Let the butter melt.
Pour in the white wine and stir a bit until the wine has evaporated.
Add some of the vegetable or chicken stock, stir often until the stock has evaporated. Once it has evaporated, add more stock and repeat until you've used most of the stock.
Once the cauliflower has softened, add the heavy cream and the rest of the stock.
Let it simmer until it has the consistency you're looking for. Add more stock/heavy cream if needed.
Add the parmesan and stir until it is incorporated into the risotto.
Serve and enjoy!

Tips & Trix

Use this as garnish

pine nuts

thyme or parsley

parmesan

olive oil

Nutrition