Cauliflower Rice Mushroom Risotto

This mushroom risotto recipe literally took me 25 minutes to make! I adapted the recipe from the awesome, Kevin of Fit Men Cook, and it was beyond easy.

Today, I’m changing things up by using cauliflower rice instead of the arborio rice that you would when you make regular risotto and unsweetened coconut milk instead of regular heavy cream. You can also use unsweetened coconut cream if you like a thicker consistency.

Few ingredients, 25 minutes, and a healthy alternative for this week’s dinner. Sounds like a plan to me!

Recommended For This Recipe

Skillet

A 10-inch skillet perfect for cooking all kinds of dishes! It’s non-stick, with a wide flat bottom for frying, sautéing, or browning.

How To Make Cauliflower Rice Risotto

• Sauté the onion + garlic. In a nonstick skillet, on medium-high heat, add olive oil and garlic. Cook for about 1-2 minutes.
• Cook the mushrooms + cauliflower rice. Add mushroom. Cook for about 3-5 minutes then add the cauliflower rice. Cook for another 2-3 minutes, stirring frequently. Careful not to let it burn!
• Make the risotto! Add coconut milk (or cream), chicken broth and parmesan cheese. Stir to combine. Reduce heat to low then cover and let it simmer for about 15 minutes, until desired creamy consistency. Serve immediately and enjoy!

I hope you make it and LOVE it!

You may also like:

• 15-Minute Kimchi Cauliflower Fried Rice
• Cauliflower Arroz Con Pollo (Low Carb!)
• 15-Minute Cauliflower Congri (Cuban-Style Black Beans & Cauliflower Rice)
• Vegan Roasted Cauliflower Gratin