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Cauliflower risotto with mushrooms and peas

Cauliflower risotto with mushrooms and peas on a plate.

This recipe is fast and easy to make. It’s also a crowd pleaser. When I serve it someone always asks me for the recipe.

It’s also low in carbs being only about 11g of carbs per serving and almost half of that is dietary fiber!

Cauliflower risotto with mushrooms and peas

0 from 0 votes
Recipe by Tim Martin Difficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

25

minutes

This low carb risotto recipe is a crowd pleaser, and it’s supper easy to make!

Ingredients

  • 6 cups riced cauliflower

  • 5 baby portabella mushrooms diced

  • 2 cloves garlic minced

  • 1/4 red onion diced

  • 1 cup parmesan cheese

  • 2/3 cup vegetable stock or chicken stock

  • 2/3 cup peas

  • 1/4 cup chopped Italian parsley

  • 3 tablespoons butter

  • 1 teaspoon corn starch

  • 1 tablespoon additional vegetable or chicken stock

Directions

  • Heat up a pan over medium high heat add in butter add in diced red onions and fry for 1 – 2 minutes
  • Add in garlic and fry for an additional 30 seconds to 1 minute
  • Add in diced baby portabella / crimini mushrooms and cook for 5 – 6 minutes
  • Add in the cauliflower rice and stock cook for 4 – 5 minutes
  • Mix together the corn starch and 1 tablespoon of stock. Add that and the peas to the dish cook for 2 minutes.
  • Add in the parmesan cheese stir until fully combined.
  • Add in parsley and salt and pepper to taste.

Recipe Video

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