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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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April 7, 2016

Cauliflower Risotto with Mushrooms

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38.7Kshares

This creamy mushroom cauliflower risotto is the perfect low carb side dish. It’s so rich and delicious, you won’t believe it’s not made with any rice. A gourmet keto cauliflower recipe with an instructional video.

Low Carb Grain-Free Cauliflower Mushroom Risotto Recipe

 

This cauliflower risotto recipe is extra easy with frozen cauliflower rice from Trader Joe’s. Any cauliflower rice will do but if you have a Trader Joe’s near you, you know how wonderful it is.

Trader Joe’s is a magical land filled with fairy-tale ingredients at astonishingly unfairy-tale like prices. The first time you visit a TJs store, you are quite overcome at the dazzling array of “gourmet” foods that don’t have a gourmet price tag. You stand there, dazed, picking up a wedge of triple cream brie that costs less than 4 dollars and putting it down again, for fear that it isn’t actually real. When you finally dare to believe, you start filling your cart with any number of delights that would cost far more elsewhere. You grab some of this and some of that…oh, might as well get two or three of those, just in case you can’t come back anytime soon. Next thing you know, you’ve spent about twice as much as you intended. But you don’t care, because you are so excited to get into all those tasty treats. It’s the Trader Joe’s Phenomenon. It’s a chronic disease and there is no cure.

How To Make Cauliflower Risotto

 

 

Creamy and delicious low carb cauliflower risotto. The best side dish!

At least that was my experience back in grad school, when Trader Joe’s was the mecca of grocery shopping in Tempe, Arizona. To my uninitiated Canadian eyes, that store at the corner of McClintock and Guadalupe was a temple of foodie delight and I worshipped there as often as my budget would allow. And it was Trader Joe’s that introduced me to arborio rice and hence to homemade risotto. Armed with a solid recipe from Mark Bittman, I mastered the creamy, delicate mushroom risotto on the first try. I was immensely pleased with myself and my gourmet cooking abilities. It quickly became a staple in our house.

Cauliflower and mushrooms, the beginnings of a great low carb side dish

And now credit once again goes to Trader Joe’s for helping me tackle a low carb cauliflower risotto. Ever the innovators, they are leading the charge on the cauli-rice front with not only their frozen organic bags but now with the fresh riced cauliflower in the produce section. Not that cauliflower rice is all that difficult to make at home as it is, but sometimes it’s nice to have someone do a little of the manual labour for you. Plus it’s one less kitchen appliance to wash at the end of the evening.

Our favourite keto side dish, low carb cauliflower mushroom risotto

I decided to put everything I knew about making regular risotto into making the low carb version, replete with the slow addition of liquid which then are allowed to slowly evaporate. I figured this was critical as it was, since cauliflower comes with its own high moisture content, unlike arborio rice. To help the wine and broth evaporate properly, I decided to cook the whole thing in a large sauté pan instead of a deep pot. And then I added a little cream to get a more creamy consistency. Interestingly, I found that the cauliflower did not cook as quickly as I might have thought it would and with this slow, careful cooking, it did not become mushy. I also tried it with both the frozen AND the fresh riced cauliflower from Trader Joe’s and there seemed to be little difference in how they cooked. The frozen simply took a little bit longer. So the good news is that you can use any riced cauliflower here…the frozen pre-made, the fresh pre-made, or some you’ve simply riced yourself at home.

I am also thinking of trying cauliflower rice in stuffed grape leaves like these ones. That would be delicious too!

5 from 25 votes
Our favourite keto side dish, low carb cauliflower mushroom risotto
Print
Low Carb Cauliflower Risotto
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

This creamy cauliflower risotto is the perfect low carb side dish. It's so rich and delicious, you won't believe it's grain-free.

Course: Side Dish
Cuisine: Italian
Keyword: cauliflower risotto, low carb
Servings: 4 servings
Calories: 245 kcal
Ingredients
  • 1/4 cup butter
  • 8 ounces mushrooms chopped
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • 12 ounces riced cauliflower (the frozen version works just as well as the fresh, no need to thaw)
  • 1/4 cup dry white wine
  • 1/4 to 1/2 cup chicken broth
  • 2 to 4 tbsp heavy cream
  • Copious amounts of grated parmesan cheese (about 1/2 cup to start, add more as desired)
Instructions
  1. In a large saute pan, heat butter over medium heat until melted and hot. Add chopped mushrooms and garlic and sauté until mushrooms are tender and just turning golden brown. Season with salt and pepper.
  2. Reduce heat to medium low, add cauliflower, and toss to coat in the butter. Add white wine and cook until the liquid has bubbled away. Add broth a few tbsp at a time, stirring frequently and letting it evaporate each time.
  3. When cauliflower is becoming tender, add a little more broth and a few tbsp of cream. Cover with a lid and continue to cook, allowing the cauliflower to steam, until tender (adding a bit more broth and/or cream if needed).
  4. Stir in the parmesan and add any additional salt and pepper to taste. Serve with additional grated parmesan as desired.

Recipe Video

Recipe Notes

How long this recipe takes depends on whether you use frozen or fresh cauliflower rice. 

Nutrition Facts
Low Carb Cauliflower Risotto
Amount Per Serving (1 serving (about 2/3 cup))
Calories 245 Calories from Fat 177
% Daily Value*
Fat 19.7g30%
Carbohydrates 7.5g3%
Fiber 2.3g9%
Protein 9.2g18%
* Percent Daily Values are based on a 2000 calorie diet.
38.7Kshares

Filed Under: Gluten Free, Low Carb, Popular Posts, Side Dishes Tagged With: cauliflower, mushrooms, parmesan

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Staci says

    April 7, 2016 at 6:34 am

    Your post made me smile this morning! That same store was my Trader Joe’s introduction, too, and it’s funny because I was just thinking about that yesterday.

    Looking forward to trying out the recipe, thank you!

    Reply
    • Dk says

      May 17, 2020 at 2:28 pm

      Would love to try this…. can
      I substitute white wine with lemon or lime or something else?

      Reply
  2. txgrandma says

    April 7, 2016 at 6:38 am

    I just recently discovered TJ. I was thrilled to see that they had the cauliflower rice in the fresh section. I have tried to rice cauliflower and found it to be a big mess and so this is well worth the price for the convenience. It really isn’t any more than a head of cauliflower in my area and I can’t wait to try this recipe. Thanks so much!

    Reply
  3. Guinan says

    April 7, 2016 at 7:14 am

    No Trader Joe shops here in Holland I’m afraid, just the occasional item (nuts etc) at Aldi’s.
    I’m a 1-person-household, so when cauliflower was on sale at a rediculous price last year I bought *4* large heads, riced them in my food processor and dehydrated it. Didn’t stop to blanch it, so now I’ll have *brown* rice LOL.
    I luvvv mushrooms and garlic and all the rest, so I’m definately going to try this as soon as I start my induction. RICE in induction, who woulda thunk it?

    Reply
    • Carolyn says

      April 7, 2016 at 9:13 am

      Do let me know how it turns out with the dehydrated cauli. That would be great to know!

      Reply
      • Christiana says

        April 10, 2016 at 11:38 am

        Me too! We have cauliflower gluts in Cornwall, so making a whole lot of ‘rice’ would be good, to freeze or dehydrate – can do both!

        Reply
    • Unterderlaterne says

      April 10, 2016 at 12:21 pm

      Aldi and Trader Joe are the same company ! Owned by a German family .

      Reply
      • Kirby says

        September 13, 2017 at 1:53 pm

        They’re actually distinct companies with a common ancestry. The family split up over disagreements and became two separate companies.

        Reply
      • Aradia says

        December 12, 2018 at 6:12 pm

        Aldi has regular and garlic herb frozen riced cauliflower. Hooray!

        Reply
    • Carol Moore says

      May 17, 2020 at 3:30 pm

      Trader Joe’s is actually owned by Aldi’s, so many of their products align!!!

      Reply
  4. Cary says

    April 7, 2016 at 9:18 am

    TJ’s is amazing! The Cauliflower Rice is huge for me – I was buying so many bags at once, that they put a sign up limiting customers to 2 bags at a time. I’m convinced, I was the catalyst for that sign! I use it for everything and it’s great to be able to order Chinese or Indian carry-out and while my family eats the white rice, I don’t feel like I’m missing out with my cauli-rice that I whipped up in 3 minutes in the microwave!

    I’d been toying with the idea of using it for risotto, but was uncertain – you’ve given me the tools to give it a try! Thank you! (as always for all that you do)

    Reply
    • Carolyn says

      April 7, 2016 at 11:34 am

      Seriously, they put a limit on your cauliflower? I bought 8 bags last time I was there.

      Reply
      • Merrybe says

        July 13, 2019 at 9:31 am

        I just had to come to this website because of its title cos that’s me to a T. Aldayidreamaboutfood,it actually brought a tear to my eye. In spite of my success with the diabetes I’m still having to work on my belly fat.Ive also got to watch my fat intake. I’ll look forward to learning from you, let you know how I do. X

        Reply
    • Donna Voets says

      December 20, 2017 at 12:09 pm

      If you have a costco nearby they carry frozen organic cauliflower rice….there are 4- 1lb bags inside….a great price also….I still by 2 at a time and its gone in no time…

      Reply
      • Michele says

        August 5, 2018 at 1:58 pm

        Our Costco now carries frozen Jolly Green Giant 3# bag of riced organic cauliflower. No longer carrying the individual 4 bags as you described. So glad Costco could see there was a REAL desire for this product. I live in Hawaii and some foods can be very limited.
        Can’t wait to try your Risotto Carolyn! I’m sure it will be a regular dish for me to make as I love this side dish and trust what I’ve tried of your recipes in the past.

        Reply
        • Carolyn says

          August 6, 2018 at 2:04 pm

          Those grocery chains are finally starting to catch on!

          Reply
  5. Linda says

    April 7, 2016 at 10:11 am

    Thank you, thank you, thank you. I didn’t know TJ’s has riced cauliflower. One of my “whines” about eating low carb is that, although I’m a chef-trained cook and I love cooking, sometimes I wish for the convenience of just going to the store and buying things. I also have Type 2 diabetes, so I can’t fudge. I have to make a lot of things myself, if I’m going to keep my glucose levels under control. I eat a lot of cauliflower rice, so this tip will save me a lot of time. 🙂

    Reply
    • Carolyn says

      April 7, 2016 at 11:34 am

      Me too, a little convenience food is a necessity, simply not to spend all our time cooking!

      Reply
    • Merrybell says

      July 13, 2019 at 9:23 am

      Keep away from sugar and high carb foods and you will beat the diabetes,I did.

      Reply
  6. JOAN says

    April 7, 2016 at 10:42 am

    I had no idea this was available, planning a trip this week!!

    Reply
  7. Karen says

    April 7, 2016 at 1:11 pm

    Ya-UMMMMM. #FlatOutGenius. Thank you. Once again (as in most of your recipes), I have everything in the my kitchen to make this. Tonight.

    To TXGrandma: If you HAVE to make cali-rice, toss the florets in a blender with enough water to cover and just give it a whirl. Life-changing. Not so messy as the food processor and waay quicker. Just strain and you’re good-to-go.

    Reply
    • Carolyn says

      April 7, 2016 at 2:29 pm

      I know, I just discovered that way too!

      Reply
      • Karen says

        April 8, 2016 at 11:27 am

        Right?! So much better than the processing thing. NOT quite as easy as TJs, tho’. Love that option.

        BTW – This risotto is DELISH. Readers: Make this now!

        Reply
        • Carolyn says

          April 8, 2016 at 12:09 pm

          So glad you liked it, Karen!

          Reply
    • Susie C Craft says

      December 28, 2017 at 10:19 pm

      Thank you for quik way to make cauliflower rice. I have a head of it so again ty.

      Reply
  8. Pam says

    April 7, 2016 at 4:40 pm

    This will be a great side dish!!! Can’t wait to try it. Again, you are amazing and thank you for all you do!

    Reply
    • Pam says

      April 7, 2016 at 4:42 pm

      By the way, love reading your stories before the recipe. 🙂

      Reply
      • Carolyn says

        April 8, 2016 at 12:12 pm

        Thank you!

        Reply
  9. Sommer @aspicyperspective says

    April 7, 2016 at 7:11 pm

    I love everything about this low carb risotto dish!

    Reply
  10. Mary S. says

    April 7, 2016 at 8:40 pm

    Can’t wait to try this! I’d been wondering about a cauli alternative to risotto, and here it is!

    Reply
  11. Amy says

    April 8, 2016 at 11:12 am

    My husband made this last night and wowie was it delish. Thanks for a great recipe, I’m already thinking about all the other things I can do with this riced cauliflower.

    Reply
    • Carolyn says

      April 8, 2016 at 12:09 pm

      Yay, so glad you liked it!

      Reply
  12. Teri says

    April 8, 2016 at 7:53 pm

    Long time lurker of your fabulous website! Rice and I used to be inseparable but not anymore. So I was very excited to see this recipe and headed straight to TJs. I just whipped up a batch and it is DELICIOUS! Good thing I bought enough to make seconds because the first batch is almost gone.

    Reply
    • Carolyn says

      April 9, 2016 at 9:04 am

      Yay, so glad you liked it!

      Reply
  13. Kathy says

    April 8, 2016 at 8:04 pm

    Oh my stars! I just made this to accompany our ribeyes and it was so delicious. Another winner. It’s great to make dishes that both my husband and I can enjoy, when I’m the one who has to eat low-carb. Let’s just say that no one felt deprived! Creamy and flavorful — thank you!

    Reply
    • Carolyn says

      April 9, 2016 at 9:04 am

      Wonderful to hear!

      Reply
  14. Michelle says

    April 8, 2016 at 9:46 pm

    Wow, I just made this, simple to prepare and soooo delicious. I will be making this often.Thank you so much Carolyn you rock!
    I’m going to attempt the Coconut Cream pie sometime this weekend.

    Reply
    • Carolyn says

      April 9, 2016 at 9:05 am

      Yay!

      Reply
  15. Lisa says

    April 9, 2016 at 9:19 am

    Made this last night, and my teenage son and I both loved this!! This is going to be a regular recipe for us, it’s awesome!!!

    Reply
  16. Lynda Panneton says

    April 10, 2016 at 11:42 am

    This recipe sounds awesome, and I will be making it soon. My husband and I love cauliflower, and this will be a great substitute for rice. I am diabetic and so glad that I found your site on Pinterest. Thank you for sharing your amazing reciipes!

    Reply
    • Carolyn says

      April 10, 2016 at 12:58 pm

      Hope you love it. It’s getting good reviews thus far!

      Reply
  17. Kim says

    April 10, 2016 at 12:06 pm

    I am 100% in agreement on the convenience aspect of cooking low carb. As a working mom with 2 teenagers, sometimes I wish I could add 2 hours to each day! Can you freeze the cooked risotto? I was wondering if it would change the texture? Once I get all of my ingredient assembled, cooking 2 batches is just about the same amount of work as cooking 1 batch:-)

    Reply
    • Carolyn says

      April 10, 2016 at 12:59 pm

      I didn’t try freezing it. I’d say it’s worth a shot!

      Reply
      • Kim says

        April 15, 2016 at 5:21 pm

        Freezing worked great! Couldn’t tell the difference between the two!!! Thank you!

        Reply
  18. Unterderlaterne says

    April 10, 2016 at 12:30 pm

    I practically live at Tarder Joe and was unaware of this item . Thank you so much for the information. I just called my store here in Folsom California and was informed that the frozen cauliflower is difficult to keep in stock ! It is flying off the shelf!

    Reply
  19. CGinAZ says

    April 10, 2016 at 1:32 pm

    I used to shop often at that Tempe TJ’s too. Moved to the west valley so it’s a trek to get to one now. I will do it though, now I know about this cauli. About 45 yrs. ago I discovered I could put carrots in my blender with water to chop them up for carrot raisin salad. But after all these years it never occurred to me to use it for other veggies. What a great day full of discoveries, ( read risotto, in all its glorious forms) thanks to you, Carolyn. P.S. I love your red hair.

    Reply
    • Carolyn says

      April 10, 2016 at 3:38 pm

      Thanks!

      Reply
  20. CGinAZ says

    April 10, 2016 at 1:32 pm

    I used to shop often at that Tempe TJ’s too. Moved to the west valley so it’s a trek to get to one now. I will do it though, now I know about this cauli. About 45 yrs. ago I discovered I could put carrots in my blender with water to chop them up for carrot raisin salad. But after all these years it never occurred to me to use it for other veggies. What a great day full of discoveries, ( read risotto, in all its glorious forms) thanks to you, Carolyn. P.S. I love your red hair.

    Reply
  21. Becky says

    April 10, 2016 at 2:42 pm

    This looks delicious! Im starting off with a whole cauliflower, and am going to rice it in the food processor. How many cups of rices cauliflower do you figure I should use?

    Reply
    • Carolyn says

      April 10, 2016 at 3:39 pm

      4 to 5 cups. But it’s a pretty forgiving recipe. Just add more liquid as needed.

      Reply
      • Becky says

        April 10, 2016 at 7:30 pm

        Thank you. I was absolutely delicious, and so easy. I will definitely be making it again.

        Reply
  22. Mary S says

    April 20, 2016 at 4:30 pm

    I can’t wait to try this! I’ve been using cauli “rice” for a while now with chili and curries and even pasta sauces while my hubby eats regular rice or pasta. I don’t even cook mine if it’s just straight cauliflower with no added ingredients…..the heat from the main dish on top heats it up and keeps the texture of the cauliflower al dente since that’s the way I like it.

    I use the multipurpose shredder “wheel” on my Cuisinart and it shreds the stuff up in no time with no mess. After I figured out how to attach and load the sucker properly, that is 🙂

    Reply
  23. Liz L says

    April 24, 2016 at 6:54 am

    What a fabulous addition to a low carb repertoire!!! Rich, delicious and easy!! I used Trader Joe’s frozen — the step where you cover it — I let it gently cook for 10 minutes as I like it on the softer side. Follow directions exactly and you won’t be disappointed!! Thank you for a wonderful recipe!!!

    Reply
    • Carolyn says

      April 24, 2016 at 7:57 am

      So glad to hear it!

      Reply
  24. Mary S. says

    May 2, 2016 at 2:06 am

    Update: cooked this dish tonight and have to say it’s every bit as good as risotto with real rice!!!! The mushrooms and wine add depth of flavor, and the cream along with the cheese add the starchy mouth feel. Bless you, Carolyn, for giving us the gift of low carb cooking with a soul! ?

    Reply
  25. Maria says

    June 23, 2016 at 6:49 pm

    Pure perfection. I just made it as a main course for dinner and I had to throw in a “side dish” of leftover chicken just to stop myself from eating ALL four servings lol (p.s. 38 more minutes to go before my meringue cookies will be out of the oven)
    Thank you Carolyn for tonight’s dinner and treat and for all the amazing recipes you share. You are truly so gifted and talented. Bravo

    Reply
    • Carolyn says

      June 23, 2016 at 10:34 pm

      So glad you liked it that much!

      Reply
  26. Maria says

    June 23, 2016 at 6:57 pm

    One more thing, I only had frozen cauliflower florets so I threw them in my Ninja, and pulsed them for a few seconds. They chop into cauliflower-rice perfectly when you do it while still frozen.

    Reply
    • Carolyn says

      June 23, 2016 at 10:34 pm

      Great tip!

      Reply
  27. Andrea says

    September 13, 2016 at 11:57 pm

    I was looking for something other than mock mash or mock mac & cheese to make with cauliflower. Made this tonight with dinner and even my picky “it’s low carb, I won’t like it” 12 year old daughter loves it! This will definitely be a frequent side dish. I didn’t have any white wine on hand so just used chicken broth; delish! Thank you so much; it isn’t easy to incorporate low carb foods my family loves, but your recipes have helped tremendously.

    Reply
    • Carolyn says

      September 14, 2016 at 5:41 pm

      So glad you liked it!

      Reply
  28. Sophie says

    September 22, 2016 at 9:50 pm

    TJ now carries rice broccoli- and that works out for your recipe, too!
    Thanks for all your great recipes !

    Reply
    • Carolyn says

      September 23, 2016 at 6:32 am

      Good to know!

      Reply
  29. Mary Alice Ladwig says

    October 13, 2016 at 10:14 am

    I googled “low carb cauliflower rice recipes” since my husband came home with four bags of cauliflower rice from Costco yesterday. I was thrilled to see ADIDAF pop up at the top of the list because I know your recipes are great and as a T1 on Dr. Bernstein’s program, I know I can trust you for delicious, sane, lower carb goodies. Thanks for your contribution to my success in controlling my diabetes.

    Reply
    • Carolyn says

      October 13, 2016 at 10:27 am

      Aw, thanks so much, Mary Alice!

      Reply
  30. Christine Reda says

    December 17, 2016 at 7:34 am

    I am going to large Holiday gathering and would like to make this. Do you think it would be ok to place in a crock pot to stay warm or would that ruin it and make it too mushy?

    Reply
    • Carolyn says

      December 17, 2016 at 8:51 am

      If you make it ahead and then just put it in the crockpot on warm, I think it will end up okay.

      Reply
  31. Claire says

    February 3, 2017 at 12:57 pm

    Just came across this in my Facebook feed and instantly decided on my tea. Easy to make and really delicious. The portion size looked small (I am vegetarian so it was a main not a side) so I served with a green salad) and gosh it was good!
    Thank you

    Reply
  32. Carissa says

    June 29, 2017 at 2:44 am

    Is there anything I can substitute the mushroom with that wouldn’t alter the recipe too much? I love risotto and cauliflower but my boyfriend hates mushrooms.

    Reply
    • Carolyn says

      June 29, 2017 at 8:17 am

      Honestly, it should be fine without anything. Just melt the butter, saute the garlic a few minutes, add some S&P and then put in the cauliflower.

      Reply
  33. Vanessa says

    July 14, 2017 at 3:41 pm

    I just made this recipe for my dad. He’s a very picky eater and is not a fan of cauliflower but he gobbled it right up. It came out a little salty for my taste. Next time I won’t add any salt, I think the chicken broth and cheese has enough. Overall, great recipe!

    Reply
  34. Kathy says

    September 12, 2017 at 6:26 pm

    Just made this and I have to say jt is absolutely deliciiis and I could eat this every single night with dinner!! Thank you for this wonderful recipe.

    Reply
  35. Tiffany says

    September 19, 2017 at 12:57 pm

    Wow! I don’t leave comments on recipes very often but I just couldn’t NOT in this case. This was divine! My whole family loved it! Thanks for another spot on delicious recipe.

    Reply
    • Carolyn says

      September 19, 2017 at 2:40 pm

      Well I am so glad I inspired you to actually leave a comment. Thanks so much!

      Reply
  36. Elizabeth says

    September 26, 2017 at 9:27 am

    I loved this recipe! The white wine added a beautiful dimension of flavor. I added a chopped onion, but followed the rest of the recipe to a T. So, so good. I could seriously eat a bowlful for dinner.

    Reply
  37. Genevieve Eisan says

    October 4, 2017 at 6:33 pm

    This was absolutely delicious! My 15 year old son and hubby (who are both not low carb) LOVED it too. The only thing I did differently was substitute more chicken broth for the white wine as I did not have any on hand. Fantastic flavor!

    Reply
  38. Ronnette says

    October 9, 2017 at 4:48 pm

    I made this tonight for our side dish, minus the white wine.
    We absolutely loved it. This recipe is a keeper.

    Reply
  39. Donna Voets says

    December 20, 2017 at 7:38 pm

    This was amazing…drizzled just a tad of truffle oil….sooo good….

    Reply
  40. Wanda says

    December 31, 2017 at 6:55 pm

    Can I use diet sprite in place of the wine? I don’t like wine.

    Reply
    • Carolyn says

      January 1, 2018 at 9:03 am

      Just use more broth.

      Reply
  41. Cecilia Riley says

    January 1, 2018 at 12:36 pm

    Just made this along side a perfectly cooked prime rib. It was a delicious dish! My husband even loved it.

    Reply
  42. Jennifer Farley says

    January 25, 2018 at 1:10 pm

    5 stars
    Cauliflower is one of my new favorites! Yum! Thanks for sharing.

    Reply
  43. Erin @ Dinners, Dishes, and Desserts says

    January 25, 2018 at 1:13 pm

    5 stars
    Mushroom risotto is one of my all time favorite things, love this low carb version!

    Reply
  44. Jennifer Blake says

    January 26, 2018 at 11:00 am

    5 stars
    I have been looking for some low-carb side dish options. This sounds so wonderful. My kids are not fans of rice anyway, so this would be a great way to sneak some extra veggies in without them knowing the difference!!!

    Reply
  45. gerry speirs says

    January 29, 2018 at 3:09 pm

    5 stars
    super delicious, I love risotto!

    Reply
  46. Taylor @ Food Faith Fitness says

    February 21, 2018 at 6:48 pm

    5 stars
    This sounds AMAZING! YUM!

    Reply
  47. Erin @ Dinners, Dishes, and Desserts says

    February 22, 2018 at 10:35 am

    5 stars
    Mushroom risotto is my favorite (sometimes I add a little sausage too) – love this low carb version!

    Reply
  48. Linda says

    March 5, 2018 at 9:57 am

    5 stars
    I made this last night as a side to grilled steak. DELICIOUS!!! My fiance got two big servings. I’ll definitely make this again. I have enough for dinner tonight. Win Win!!

    Reply
  49. Judy says

    May 4, 2018 at 5:51 pm

    Well, 2 years and a month later, I finally got my butt in gear and made this. The hubby has to eat low carb now and I, for one, am thrilled. This knocks it out of the park. Paired it with some sous vide steaks and a salad! 5 stars ⭐️ ⭐️⭐️⭐️⭐️!

    Reply
  50. Jennifer Farley says

    May 29, 2018 at 8:52 am

    5 stars
    Looks so delicious! Love how many veggies are in here!

    Reply
  51. Jennifer Blake says

    May 29, 2018 at 10:22 am

    5 stars
    I adore everything about this recipe! Cannot wait to make it and eat it all myself!!!

    Reply
  52. Liz says

    May 29, 2018 at 1:40 pm

    5 stars
    I’ve missed risotto, but thanks to this innovative recipe, I am loving it again!!

    Reply
  53. Katie | Healthy Seasonal Recipes says

    May 29, 2018 at 2:06 pm

    5 stars
    This looks so delicious!

    Reply
  54. allison says

    June 6, 2018 at 11:03 am

    5 stars
    I can make this in my sleep! I make it almost once a week! It has become a staple in my house!

    Reply
  55. Sheryl says

    July 2, 2018 at 9:28 pm

    5 stars
    My sister-in-law made this as a side dish for grilled salmon, this evening. It was, without a doubt, the most DELICIOUS cauliflowervdish I have ever tasted. My sister-in-law is not fond of cauliflower and she was very happy with how it turned out! I got the recipe and will definitely make this again!

    Reply
    • Carolyn says

      July 2, 2018 at 9:55 pm

      So glad to hear it!

      Reply
  56. Stephanie says

    August 3, 2018 at 8:52 pm

    5 stars
    Made this for dinner tonight and it is delicious! Thank you for sharing!

    Reply
  57. Hellen says

    September 17, 2018 at 8:59 pm

    5 stars
    Absolutely delicious! Even hubby who “doesn’t like” cauliflower ate this risotto and had seconds! Thank you for a great recipe. It’s going on our “make often” list 🙂

    Reply
    • Carolyn says

      September 17, 2018 at 10:11 pm

      Love hearing that!

      Reply
  58. Nancy says

    October 6, 2018 at 7:55 am

    5 stars
    I made this twice last week, it’s our new favorite side dish. Next time i’m Going to add asparagus. What an awesome dish with lots of complex flavors! Thank you for this recipe!

    Reply
  59. Lori says

    October 30, 2018 at 6:03 pm

    5 stars
    Wow! What a great dish. Will be great to bring to some of my holiday potluck parties that are coming up!

    Reply
  60. Lenka says

    November 17, 2018 at 8:56 am

    5 stars
    Sounds like an amazing recipe! I’m a recent convert to the cauliflower rice, and it’s so exciting to be able to eat my faves again – shepherd’s pie, pilaf… and now risotto, yay! Thank you! And a separate thanks to some of the commentators for tips on making your own rice – especially in blender with water, or from frozen – that would be even cheaper than buying pre-made! I’m so happy!!!

    Reply
  61. Maryann says

    November 22, 2018 at 6:45 pm

    5 stars
    I used frozen cauliflower and baked dry in a 425 degree oven for about 15 minutes. I then riced it in my food processor. Followed the rest of the recipe without the chicken broth and it came out perfect in under 20 minutes including roasting the cauliflower. I added a handful of peas just because. The family loved it and we love you and all your recipes!!!

    Reply
    • Carolyn says

      November 22, 2018 at 7:03 pm

      So glad to hear it!

      Reply
  62. Kathy Humann says

    March 23, 2019 at 5:54 pm

    This is one of my very favorite recipes! So good. Was going to make it for supper tonight with grilled chicken, but to my horror I had no cauliflower! I realized I had a half a large bag of small broccoli florets in the freezer and I thought, why not? Super good. I love it both ways!!! Thank you for this great dish!

    Reply
  63. Camille says

    May 11, 2019 at 9:14 am

    This looks delicious! So funny about Trader Joe’s! When I moved to Arizona in 2000, I was definitely moving to a place with a Trader Joe’s. (Northern California, Chico, where I went to college didn’t have them at the time). I live in Ahwatukee now but drop my older son off in Tempe near ASU every Saturday morning then my younger son and I go to that very Trader Joe’s on Guadalupe and McClintock for samples until Ikea opens 🙂

    Reply
  64. Mala says

    July 8, 2019 at 6:36 pm

    I love this recipe. thanks for sharing
    Being vegetarian not vegan, can I just use water or vegetable stock instead of chicken brotb?

    Reply
    • Carolyn says

      July 8, 2019 at 11:46 pm

      Sure.

      Reply
  65. laurie langley says

    August 21, 2019 at 2:59 pm

    This is fabulous! Thanks!

    Reply
  66. Vee says

    September 17, 2019 at 4:14 pm

    What can you substitute for the heavy cream? I don’t like heavy cream.

    Reply
    • Carolyn says

      September 17, 2019 at 10:25 pm

      Any cream or coconut milk will do.

      Reply
  67. LeNore says

    October 8, 2019 at 5:55 pm

    5 stars
    This was delicious! Thanks so much! I substituted coconut cream for heavy cream and chicken broth for the dry white wine. Still amazing! Thanks so much for your website and all your recipes!

    Reply
  68. Kellie Hubler says

    December 15, 2019 at 8:07 pm

    Looks YUMMY! Is there another substitute for the white wine?

    Reply
    • Carolyn says

      December 16, 2019 at 10:31 am

      Just more broth.

      Reply
  69. Mary says

    December 31, 2019 at 6:10 pm

    OMG this is delicious!

    Reply
  70. Deborah says

    January 9, 2020 at 6:02 pm

    5 stars
    Nailed it! We added fresh spinach and cooked shredded chicken to make it a skillet meal!! Amazing! Definitely making this again!

    Reply
  71. Amy Hannah says

    January 21, 2020 at 6:46 pm

    This might sound like a silly question….Do you cook the cauliflower rice first? Or it cooks when you make this recipe? I’ll try it after I know. 😄 Thanks.

    Reply
    • Carolyn says

      January 21, 2020 at 6:58 pm

      It cooks as you make the recipe.

      Reply
  72. Beth R. says

    February 3, 2020 at 11:53 am

    5 stars
    YUM YUM YUM!!!! One of my very favorite things is risotto and now I can enjoy again! My husband who thinks risotto is “OK” loved this! I have shared already with a couple of friends who are doing keto and they are going to love it!

    Reply
  73. Sue says

    March 1, 2020 at 6:21 pm

    What can u use instead of wine

    Reply
    • Carolyn says

      March 2, 2020 at 8:41 am

      Broth

      Reply
  74. Sue says

    March 15, 2020 at 8:47 pm

    5 stars
    So glad I made this to go with beef tenderloin for dinner tonight. I used beef broth and no wine, otherwise exactly as written. It was so good my husband and I finished the whole thing!

    Reply
  75. Marilyn says

    March 25, 2020 at 7:56 pm

    5 stars
    This is so satisfying. I used shitake mushroom though and i used canned coconut milk for the heavy cream. It turned out awesome still. Thank you fir the recipe. Stay safe!

    Reply
    • Carolyn says

      March 26, 2020 at 9:08 am

      Perfect!

      Reply
  76. Pam Prince says

    July 5, 2020 at 9:20 am

    This is a staple in my home. I make this at least once a week and we love it! I can’t thank you enough for all your wonderful recipes!

    Reply
  77. Rosemary brenner says

    August 27, 2020 at 5:23 pm

    This is the best keto food I’ve had in the past year. YUM!!!!

    Reply
  78. Paula Neese says

    September 22, 2020 at 7:47 am

    Any chance I could make this the day before and warm it up to serve?

    Thanks!

    Reply
    • Carolyn says

      September 22, 2020 at 8:38 am

      Absolutely.

      Reply
  79. Christin says

    December 14, 2020 at 7:32 pm

    5 stars
    This recipe is amazing…so flavorful!

    Reply

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