Creamy Cauliflower & Mushroom Risotto

Creamy Cauliflower & Mushroom Risotto

Yield: 3½ cups
Serving size: ½ cup


  • 2 Tbsp butter 
  • 1 tsp garlic, minced 
  • 12 oz bag frozen Cauliflower Rice
  • 1 cup mushrooms, sliced
  • 1 cup green onions, thinly sliced
  • 1 cup grated Asiago or Parmesan cheese
  • ⅓ cup + 1 Tbsp heavy cream
  • ½ tsp salt (or to taste)
  • ¼ tsp black pepper


  1. Melt butter in a medium skillet over medium heat.
  2. Add garlic, followed by the riced cauliflower, mushrooms, and green onions, and cook for 5 minutes or until tender.
  3. Stir in heavy cream, grated cheese, and seasonings, and continue to cook over medium heat, stirring often, until mixture is creamy, for 3 to 5 minutes.

Creamy Cauliflower & Mushroom Risotto - Nutrition Label

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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