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Square photo of Mushroom Cauliflower Risotto in a white bowl with a fork resting on it and garnished with lemon and parsley.
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Mushroom Cauliflower Risotto

People go crazy over this Mushroom Cauliflower Risotto! You won't believe how much like the "real thing" it is.
Course Side Dish
Cuisine American
Keyword low carb
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 175kcal
Author Wendy Polisi

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

Calories: 175kcal | Carbohydrates: 7g | Protein: 10g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 535mg | Potassium: 368mg | Fiber: 2g | Sugar: 3g | Vitamin A: 584IU | Vitamin C: 43mg | Calcium: 214mg | Iron: 1mg