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.
You Won’t Believe How Much This Mushroom Cauliflower Risotto is Like the “Real Thing”!
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!
Not only is it flavor-packed, but it also comes together in a flash. You can’t say that about traditional risotto!
What’s my secret to maximum flavor with minimal effort?
Holland House Cooking Wine! It has become a countertop staple because it is the easiest way that I’ve found to transfer simple dishes into something extraordinary. Is there anything better than filling life with flavor with minimal effort?
You may remember a while back I posted a recipe for Steak with Mushrooms. I mentioned then how Holland House White Cooking Wine, with its crisp white-wine aroma, plays beautifully with earthy mushrooms.
To complete the pairing I’ve added creamy goat cheese, and nutty Parmesan to create a side that is irresistible.
The dry but distinct flavor of the White Cooking Wine is perfectly paired with vegetables, and with lighter dishes like fish and seafood.
You can get Holland House Cooking wines in five different varieties. In addition to White Cooking Wine, you can also try Red Cooking Wine, White with Lemon, Marsala, and Sherry. They are aged to perfection after combining wine with the perfect blend of seasonings. The intense flavors stand up to the heat from any kitchen!
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 Holland House White Cooking 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
When is cauliflower in season?
You can find cauliflower year-round, but it is at its best in the cooler months of fall and winter.
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
People go crazy over this Mushroom Cauliflower Risotto! You won’t believe how much like the “real thing” it is. This is a low-carb alternative that even those not watching their carbs will enjoy. Feel free to play with this recipe, adding in any vegetables that you have on hand and switching up the cheeses.
Mushroom Cauliflower Risotto
- 2 tablespoons butter
- 4 ounces mushrooms sliced
- 2 shallots minced
- 1 teaspoon minced garlic
- 3 cups riced cauliflower
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup Holland House White Cooking Wine
- 3 ounces Parmesan cheese grated
- 3 ounces goat cheese crumbled
- 1/4 cup basil or parsley torn
- 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.
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!