Healthy and delicious, this cauliflower risotto is very low-carb, low-calorie and only takes 5 minutes to cook compared to rice risotto that takes an hour. Cauliflower rice is basically cauliflower florets that are processed in the food processor until they remind rice in look. It perfectly mimics rice but without all the carbs. It is very wholesome but satisfying and comforting at the same time. Mushrooms add savory, filing, aromatic element to the delicate tasting rice.
Cauliflower has a subtle taste that carries out the potent flavors of mushrooms beautifully. Mushrooms on their part offset the cabbagy, cruciferous taste of the cauliflower. It is a perfect balance of flavors, they really work in perfect harmony to create this nourishing risotto.
There is a couple of way you can get cauliflower rice. You can make it yourself at home using fresh cauliflower florets. The key to proper coarse “rice” texture is not to overcrowd the bowl of food processor. You can also buy already pre made bag of it in the produce section of your grocery store, it also comes frozen in the frozen section. I do recommend using fresh cauliflower rice for this recipe though.
To make this scrumptious risotto is a breeze compared to a true rice risotto. It comes together in 15 minutes and no-one will ever believe that it is a healthy dish, it is so rich and flavorful with mushrooms adding that extra zing. Serve it as a main vegetarian dish paired with a bright salad, or alongside your favorite protein.
