Food for me is celebration, and I love simple recipes like this Mushroom Cauliflower Risotto that make my taste-buds sing. This is a no-fuss one-pan side dish that tips its hat to traditional risotto and is perfect for those times when you want to add more veggies to your diet. You will fall in love with the creamy texture and bold flavors.
This is a sponsored post brought to you by Holland House Cooking Wines. All opinions are my own.
Trying new side dishes is one of my favorite ways to keep the menu exciting at my house. Cauliflower is quickly becoming my favorite muse.
I've developed so many recipes with it at center stage, and it never fails to amaze me with just how versatile it is.
Mild tasting and adaptable, it is the perfect stand-in for rice and pasta.
Today, I've used it to make this Mushroom Cauliflower Risotto recipe, and I think you are going to love it as much as I do!
How to Make Cauliflower Rice Risotto
How to Make Mushroom Cauliflower Risotto
1 First, you want to melt your butter in a large pan over medium heat.
2 Add the mushrooms and shallots and cook for 2 minutes, stirring occasionally. Add the garlic, and stir for 30 seconds longer.
3 Next, add in the riced cauliflower, salt, and pepper. Cook for 4 minutes.
4 Stir in wine and cook for 5 minutes, or until the liquid has absorbed.
5 Add in the cheeses. Cook until the cheese has melted, about another 4 minutes.
6 Finally, garnish with parsley or basil and serve.
Frequently Asked Questions
How do I pick the best cauliflower?
Cauliflower should be firm, bright white, and free from brown or black spots. You want to look for a vegetable that has tightly packed florets and leaves that look fresh.
How do I store cauliflower?
If you are storing for a few days, you can keep it in the packaging that it comes in and store it in the fridge. If you need to keep it for up to a week, wrap the cauliflower in paper towels and place it in a plastic produced bag in the refrigerator.
How do I make cauliflower rice?
The easiest way to make cauliflower rice is to cut it into florets and pulse it in your food processor. Be careful not to over-process! If you do not have a food processor, you can also use a hand grater to rice the cauliflower.
Can I buy cauliflower already riced?
Absolutely! Most grocery stores carry it in the freezer section. Many also have fresh cauli-rice in the produce department.
Mushroom Cauliflower Risotto
Ingredients
- 2 tablespoons butter
- 4 ounces mushrooms sliced
- 2 shallots minced
- 1 teaspoon minced garlic
- 3 cups riced cauliflower
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- ½ cup Holland House White Cooking Wine
- 3 ounces Parmesan cheese grated
- 3 ounces goat cheese crumbled
- ¼ cup basil or parsley torn
Instructions
- Melt the butter in a large pan over medium heat.
- Add the mushrooms and shallots and cook for two minutes. Add garlic and cook for 30 seconds longer.
- Add riced cauliflower, salt, and pepper.
- Cook for 4 minutes, stirring occasionally.
- Add Holland House White Cooking Wine and cook for another 5 minutes, until the liquid has absorbed.
- Stir in the Parmesan and goat cheese.
- Cook for about 4 minutes, occasionally stirring, until the cheese has melted.
- Stir in basil or parsley. Serve immediately.
Nutrition
This is a sponsored post written by me on behalf of Holland House Cooking Wines.
If You Like This Recipe You May Also Like
- If you are looking for something a bit more substantial, this Pressure Cooker Risotto with Butternut Squash is amazing!
- Spanish Cauliflower Rice is a simple side that pairs well with Mexican flavors.
- Coconut Cauliflower Rice has an great Asian flair!
- This Low Carb Cauliflower Fried Rice from Kicking Carbs is a delicious and tasty meal!
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