Cauliflower Risotto

One of my favorite dishes in the whole world is a hearty, cheesy risotto. And with cauliflower continuing to be an alternative low-carb rice trend, I’ve made my favorite mushroom risotto with riced cauliflower. And it tastes delicious! Try this cauliflower risotto recipe next time you need a delicious dinner side dish. 

Can You Make Risotto With Cauliflower Rice?

Can You Make Risotto With Cauliflower Rice? Absolutely! The cauliflower cooks a bit quicker and takes less liquid than a normal risotto since it doesn’t absorb things the way rice would.

If you’re not familiar with cauliflower rice, it is cauliflower that is finely chopped or grated (typically by pulsing in a food processor) so that it is the same texture and consistency as rice. But cauliflower has fewer carbs and calories than rice, making it a great rice alternative if you’re on a special diet. Typically riced cauliflower is 20 calories per serving, as opposed to 210 calories for the same serving of rice.

Adapted from my mushroom risotto recipe, this cauliflower rice recipe is just as savory and comforting as one made with rice.  One thing to note, however, is that it takes much less time. That’s a big win for all you risotto fans!  I’ve heard from quite a few friends that don’t normally make risotto at home because it’s time-consuming process. But since cauliflower doesn’t absorb liquid the way rice does, and because you blend the cauliflower until it resembles a grain, cauliflower risotto cooks much faster. 

How To Make Cauliflower Risotto

First, gather together the ingredients for this cauliflower risotto recipe. Here’s what you’ll need:

Cauliflower Risotto Ingredients

• 1 cup white onions, diced (typically about one medium onion)
• 2 cups baby Portabello mushrooms, sliced
• 1 cauliflower head 
• 2 Tbsp olive oil
• 2 Tbsp butter
• 1 cup vegetable stock
• 8 ounce Mascarpone cheese
• 1/2 cup grated Parmigiano-Reggiano
• Salt and pepper

How To Make Cauliflower Rice

Start by prepping the cauliflower to make cauliflower “rice” for the risotto. Remove any green leaves and cut the cauliflower head in half. Then, cut or break the florets from the stem and discard the stem.

Add a handful of florets to a food processor or high speed blender until the container is about half way full. Pulse until the florets resemble a grain, then pour into a bowl. Repeat this process with the remaining cauliflower florets, only pulsing a handful at a time so that they’re evenly chopped and are the size and texture of regular rice.

Making Risotto With Cauliflower Rice

Heat olive oil and butter in a large saute pan. Once oil is heated and butter is melted, add the onions and mushrooms and cook until both are browned. Gently drain any excess water resulting from cooking down the mushrooms and onions from the pan into a bowl to discard.

Once the excess water is drained, add the riced cauliflower and vegetable stock. Bring heat to a boil, then reduce to medium heat and simmer. Stir continuously and cook on medium heat until cauliflower is tender and the stock is reduced.

Next, spoon the mascarpone cheese over the cauliflower and stir with a spoon until it’s melted, creating a cheesy sauce. TIP: If you’d like to lower the calorie count or dairy in this recipe, reduce the amount of mascarpone used by half.

To finish the cauliflower risotto, sprinkle with grated Parmigiano-Reggiano. Then season salt and pepper to taste. The reason I like to add the salt last is because salt will pull water from the cauliflower making the dish more soggy. By adding the salt at the end, it enhances the flavor while maintaining a good texture with the cauliflower rice.

Garnish the top of each plated cauliflower risotto with chopped parsley and serve with your favorite wine.

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Originally published Feb 18, 2016. Updated 2022.