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    Home / Recipes / Keto Sides

    Easy Mushroom Cauliflower Rice Risotto (Vegan)

    By Lisa MarcAurele on Jun 29, 2021 11 Comments - This post may contain affiliate links. See Disclosure

    8610 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    cauliflower rice mushroom risotto Pinterest image
    Riced cauliflower risotto recipe. #vegan #dairyfree #lowcarb #keto #weightwatchers #Atkins | LowCarbYum.com
    Dairy-FreeNut-FreeEgg-FreeAutoimmune ProtocolVeganVegetarianPaleo

     A paleo-friendly cauliflower rice risotto with mushrooms makes a great low-carb rice substitute. It's a simple creamy side dish for any keto meal!

    cauliflower rice mushroom risotto cover image
    Jump to:
    • Ingredients Needed For Cauliflower Rice Risotto
    • How To Make Cauliflower Rice Risotto
    • Frequently Asked Questions About Cauliflower Rice Risotto
    • More Cauliflower Recipes
    • 📖 Recipe

    There are so many delicious ways to enjoy riced cauliflower. Of course, there's the basic cauliflower rice recipe to use in place of white rice. And, although I really love keto fried rice, risotto is another way I like to serve it!

    If you are looking for a brand new way to enjoy cauliflower rice, then this cauliflower rice risotto is the perfect recipe for you. It is creamy, earthy, savory, and tastes completely different from any other cauliflower recipe you have made.

    Let's get started!

    Ingredients Needed For Cauliflower Rice Risotto

    To make this really yummy recipe, here is a bit more information about the whole and fresh ingredients in this risotto.

    Here's what you need:

    Coconut Oil

    A lot of recipes include things like butter and parmesan cheese. But, since I try to stay away from dairy, I skipped the cheese and used butter-flavored coconut oil for sautéing. Sometimes, I'll use a little dry white wine in place of some of the broth as well.

    It gives garlic a better flavor as I sauteed it. You'll also use it to saute the mushrooms and become really aromatic in coconut oil.

    Use ghee if you want to keep this recipe butter-free!

    Garlic

    Try to use fresh cloves of garlic! Garlic powder will not work since you need to saute it in coconut oil.

    Cauliflower

    This recipe requires an entire head of cauliflower. Cutting up the cauliflower is messy, but it is definitely worth it.

    You can use either frozen cauliflower rice or use a food processor to chop up fresh cauliflower to save time.

    Mushrooms

    I used baby bella mushrooms, but any variety of mushrooms can be used. Have some fun and use gourmet mushrooms! No matter which type you use, make sure they are chopped up small.

    Coconut Cream

    Coconut cream is the perfect way to replace heavy whipping cream. It also adds lots of healthy fats to the risotto.

    For those that don't like the coconut flavor, almond milk or heavy cream can be used instead.

    Nutritional Yeast

    The nutritional yeast gives it a cheesy taste without dairy. If you are not avoiding dairy, you can use shredded parmesan cheese instead of nutritional yeast.

    Parsley

    Use fresh parsley for the most robust flavor! Dried parsley can also work, but fresh herbs are always the best choice.

    Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.

    Quick Tips:

    • Don't overcook the garlic and mushrooms. Instead, only saute them until they are fragrant. That way, they will still add flavor to the risotto.
    • Just cook until it is heated through - it won't take very long.
    • Add canned chicken for some protein!
    mushrooms in pan

    How To Make Cauliflower Rice Risotto

    This is actually a really simple low-carb side dish that's easy to prepare. Plus, this low-carb rice substitute goes really well with any type of main meat dish.

    Here are a few tips I have to make the perfect risotto!

    Saute Garlic And Mushrooms

    Start out by sautéing a little minced garlic in melted butter-flavored coconut oil to keep it dairy-free. Butter or ghee can be used as well, or another healthy alternative like olive or avocado oil.

    cauliflower rice and mushrooms in pan

    When the garlic becomes nice and fragrant, I add in some chopped mushrooms. Any mushrooms are fine to use, but I like to use baby bella.

    Stir In Cauliflower

    Once the mushrooms are tender, I stir in some riced cauliflower. Either fresh or frozen riced cauliflower can be used. The frozen kind will just need to be cooked a little longer.

    I like to shred fresh cauliflower florets in a food processor to make my cauliflower rice risotto.

    Add Coconut Cream And Yeast

    Since cauliflower rice doesn't need to be cooked in a liquid like real rice, I don't bother adding any broth. Instead, I use a little bit of coconut cream.

    adding cauliflower rice risotto seasonings

    To give a cheese-like flavor without dairy, I sprinkle in some nutritional yeast. Of course, a little parmesan or asiago cheese could be used instead.

    cauliflower rice risotto in pan with wooden spatula

    Garnish With Parsley

    Once the dish is heated throughout, I remove the skillet from the heat and sprinkle on some fresh parsley for garnish. It's now ready to serve!

    tall image of cauliflower rice mushroom risotto in pan

    What To Serve With Cauliflower Risotto

    This paleo-friendly risotto is a super easy side dish to pair with any keto meal. It goes well with a juicy steak, roasted chicken, or even a pressure cooker pork roast.

    It's also a vegan-friendly dish since there are no animal-based ingredients. So you may want to serve it with a plant-based chicken or beef substitute that's low in carbs. Or, serve it with a side of oven-roasted asparagus or collard greens.

    I typically reheat the leftovers for lunch and pair them with a small side salad. Other times, I'll have it with a baked cod fillet!

    So, there's a lot of possibilities for enjoying this low-carb rice substitute along with any meat or vegetable.

    Frequently Asked Questions About Cauliflower Rice Risotto

    Before we get to the printable recipe card, here are some questions people often ask about this low-carb risotto.

    What is risotto?

    If you've never had risotto, you might be wonder what it is. It's an Italian style of cooking rice in a broth along with other ingredients like meat and vegetables. A popular dish is mushroom risotto, so that's what I like to make as a side dish for easy keto meals.

    How do you store leftover risotto?

    Store leftover cauliflower rice risotto in an airtight container in the refrigerator. It will stay fresh for up to 5 days. Then, reheat it on the stove or in the microwave - the leftovers are perfect in your meal prep!

    cauliflower mushroom risotto in bowl with pan in background

    Enjoy this easy and versatile recipe for cauliflower risotto. It's a great way to mix things up for lunch or as a side dish with your dinner.

    More Cauliflower Recipes

    If you love cauliflower rice, why not give one of these other low-carb recipes a try, too? They are some of my favorites!

    • Ham And Cauliflower Rice Casserole makes enough to feed your entire family and is the best type of comfort food.
    • Cheesy Cauliflower Rice is popular with kids because it is so cheesy and delicious.
    • Low-Carb Cheesy Beef Taco Skillet is an alternative to tacos or burritos on taco Tuesday.
    • Filipino Garlic Cauliflower Fried Rice has the most amazing flavor and tastes completely different from other rice recipes.
    • Chinese Cauliflower Pork Fried Rice has all of your favorite Asian flavors and you'll love it instead of takeout.

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    📖 Recipe

    cauliflower rice risotto featured image

    Cauliflower Rice Risotto with Mushrooms (Vegan, Dairy-Free)

    Author: Lisa MarcAurele
    5 from 3 votes
    A paleo friendly riced cauliflower risotto with mushrooms that vegan and low carb. It's a simple side dish for any keto meal. 
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Side Dish
    Cuisine: Italian
    Print Pin Review Recipe Save Recipe View Collections Save Recipe
    Servings 6 people
    Calories 139

    Video

    Ingredients

    • 2 tablespoons butter flavored coconut oil
    • 2 cloves garlic finely chopped or minced
    • 1 head cauliflower
    • 3.4 ounces mushrooms chopped
    • ½ cup coconut cream
    • 1 tablespoon nutritional yeast
    • fresh parsley for garnish
    US Customary - Metric

    Instructions

    • Over medium high heat, melt coconut oil in a large skillet. Then add garlic and cook until fragrant and slightly golden.
    • Add mushrooms and sautée until tender and lightly browned, about 4-5 minutes. 
    • Add in the riced cauliflower and stir until well blended with the mushrooms.
    • Stir in the coconut cream and nutritional yeast until heated. Remove from heat, garnish with parsley and serve.

    Notes

    Butter, ghee, or cooking oil can be used in place of the butter flavored coconut oil.
    Heavy cream can be used instead of the coconut cream and cheese can be used in place of the nutritional yeast if dairy-free and vegan is not needed.
    This low carb side dish can easily be made into a meal by adding in meat like beef, chicken, pork, or shrimp. Vegan meat substitutes work well too.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    low carb yum simple keto cookbook

    Nutrition

    Serving: 0.5cup | Calories: 139 | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Saturated Fat: 10g | Cholesterol: 0mg | Sodium: 30mg | Potassium: 427mg | Fiber: 2g | Sugar: 2g | Vitamin C: 47.4mg | Calcium: 25mg | Iron: 1mg

    Additional Info

    Net Carbs: 5 g | % Carbs: 15.3 % | % Protein: 9.2 % | % Fat: 75.6 % | SmartPoints: 7
    Values
    Array
    (
        [serving_size] => 0.5
        [calories] => 139
        [carbohydrates] => 7
        [protein] => 3
        [fat] => 11
        [saturated_fat] => 10
        [cholesterol] => 0
        [sodium] => 30
        [potassium] => 427
        [fiber] => 2
        [sugar] => 2
        [vitamin_c] => 47.4
        [calcium] => 25
        [iron] => 1
        [serving_unit] => cup
    )
    

    Note on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    © LowCarbYum.com
    Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
    Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    First published on February 11, 2019. Last updated on June 29, 2021, with higher resolution images and additional recipe information.

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    Lisa-Profile

    Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

    Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    Reader Interactions

    Comments

    1. Eva

      May 01, 2022 at 7:08 pm

      5 stars
      This is so good! I cooked a lot more of the mushrooms so I put extra garlic, the entire can of coconut cream, added some plain greek yogurt to it and other spices because that's what I like. Next time, I'm going to add more butter. I think that will make it even richer. I'm looking forward to making this regularly! Thank you!

      Reply
    2. Lynne

      July 05, 2021 at 7:09 pm

      Can this be made with store bought riced cauliflower? If so, how much would you use?

      Thank you

      Reply
      • Lisa MarcAurele

        July 06, 2021 at 10:26 am

        You can use about 4 cups of either fresh or frozen cauliflower rice.

        Reply
    3. Kay

      October 22, 2019 at 9:45 am

      5 stars
      This recipe is absolutely delicious. Even my non keto family members raved about it. It has to be one of my favorite side dishes, that I have found, since starting the keto lifestyle. Thank you for a wonderful recipe.

      Reply
    4. April

      April 22, 2019 at 2:19 pm

      5 stars
      I am really impressed with this recipe!

      Reply
    5. Valorie Matthews

      March 19, 2019 at 2:46 am

      When you say 0.5 cup for a serving what is that a 1/4c or 1/2c ? That’s a lot of carbs if it’s just 1/4 c. Sure couldn’t have much of this as a side dish. Sounds really good though!! Going to give it a try!!

      Reply
      • Lisa MarcAurele

        March 19, 2019 at 8:25 am

        From what I recall, each serving is more than a half cup but not quite a full cup.

        Reply
    6. Allie

      March 11, 2019 at 4:36 pm

      This sounds amazing! I'm limiting my fat, so do you know how much almond milk or regular milk should be used in place of cream? Will it still turn out ok if I don't use fat there? Thanks!

      Reply
      • Lisa MarcAurele

        March 12, 2019 at 8:13 am

        I'd try less. Maybe 1/4 to 1/3 cup. It should be okay without the milk fat.

        Reply
    7. Deborah

      February 17, 2019 at 11:33 am

      This sounds so good that I might just try it, and I HATE Cauliflower. Also, WHAT is "nutritional yeast??" I have NEVER heard of that. Also, could you please send me a "printer friendly" version of this recipe and how to "rice" cauliflower?

      Thank you so much.

      Reply
      • Lisa MarcAurele

        February 17, 2019 at 2:51 pm

        Here's a printable version: https://lowcarbyum.com/wprm_print/38545
        Nutritional yeast is primary grown yeast. I usually get this kind: https://amzn.to/2EgAh1Q

        Reply

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