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–+ servings

Mushroom Cauliflower Rice Risotto

Mackenzie Burgess, RDN
This creamy Mushroom Cauliflower Rice Risotto is a lighter alternative to regular risotto. Plus, it calls for just a few simple ingredients, and cooks up in 20 minutes. Naturally gluten-free and vegan option included!
4.50 from 12 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 160 kcal

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Ingredients
  

  • 1 tablespoon olive oil
  • 8 ounces sliced mushrooms
  • 1/2 white onion, diced
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 cup frozen peas or other frozen vegetables of your choice (asparagus cuts, broccoli florets, mixed vegetables)
  • 4 cups cauliflower rice
  • 1 cup vegetable broth
  • 1/2 cup parmesan cheese or vegan parmesan cheese

Instructions
 

  • Heat oil in a large pot over medium heat. Add in mushrooms and onion and saute for 10 minutes until caramelized. Add in garlic and sauté for 30 seconds, until golden brown.
  • Add in peas, cauliflower rice, and broth. Simmer for 10 minutes until vegetable broth reduces down slightly.
  • Turn off heat and stir in parmesan cheese.

Video

Nutrition

Serving: 1servingCalories: 160kcalCarbohydrates: 25gProtein: 9gFat: 7gSaturated Fat: 2gSodium: 400mgFiber: 5g
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