Low Carb Mushroom Risotto

Indulge in the creamy decadence of this Low Carb Mushroom Risotto, a guilt-free twist on the classic Italian favorite. Made with nutrient-packed cauliflower rice, sautéed mushrooms, and a rich blend of Parmesan cheese and heavy cream, this recipe delivers all the comforting flavors of traditional risotto without the carbs. Perfectly seasoned with garlic, onion, and a splash of broth, each spoonful is bursting with savory goodness. With just 30 minutes from prep to plate, this easy, gluten-free, keto-friendly dish makes a satisfying weeknight meal or an impressive side for guests. Serve it garnished with fresh parsley for an elegant touch that's as visually appealing as it is delicious.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 cups Cauliflower rice
• 8 ounces Mushrooms
• 2 tablespoons Olive oil
• 1 Onion
• 3 Garlic cloves
• 1 cup Chicken or vegetable broth
• 0.5 cup Heavy cream
• 0.5 cup Parmesan cheese
• 2 tablespoons Butter
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Clean the mushrooms with a damp cloth and slice them thinly. Mince the garlic cloves and finely chop the onion.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms with a pinch of salt and cook until they release moisture and start to brown, about 5-7 minutes.

Step 3

Remove the mushrooms from the skillet and set aside. In the same skillet, add the remaining olive oil and 1 tablespoon of butter.

Step 4

Add the onion and garlic to the skillet and sauté until the onion is translucent, approximately 3-4 minutes.

Step 5

Stir in the cauliflower rice, ensuring it is well combined with the onions and garlic. Cook for 3 minutes, allowing the rice to absorb any remaining oil.

Step 6

Pour in the chicken or vegetable broth, stirring occasionally until the liquid has been mostly absorbed by the cauliflower, about 5 minutes.

Step 7

Add the cooked mushrooms back to the skillet and gently stir to combine.

Step 8

Reduce heat to low and add the heavy cream, Parmesan cheese, remaining 1 tablespoon of butter, salt, and black pepper. Stir until the mixture is creamy and fully incorporated.

Step 9

Cook for an additional 2-3 minutes, allowing the cheese to melt and the flavors to meld.

Step 10

Remove from heat and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1235.0g)

Amount per serving	% Daily Value*
Calories	1415.5

Total Fat 115.8g	0%
Saturated Fat 51.5g	0%
Polyunsaturated Fat 7.1g
Cholesterol 230.3mg	0%
Sodium 3044.2mg	0%
Total Carbohydrate 52.8g	0%
Dietary Fiber 14.8g	0%
Total Sugars 20.7g
Protein 38.0g	0%

Vitamin D 4.5IU	0%
Calcium 625.7mg	0%
Iron 3.8mg	0%
Potassium 2213.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.2%

Protein: 10.8%

Carbs: 15.0%