Follow Us On Social:
Close this search box.

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


Prep time


Cooking time



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


  • 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


  • 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

Welcome To Hello Food Blog!

 As a food-loving guy and recipe developer.  I hope to inspire you with delicious and nutritious recipes that will take your taste buds on a journey around the globe!

Bowl of low carb fried rice

Sign up for even more fantastic recipes. Plus our guide to buying the freshest ingredients!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.