Cauliflower rice soaks up the savory flavors of garlic and beef in this Paleo version of mushroom risotto!

Traditionally, risotto is made with short-grain rice. However, to make this mushroom risotto Paleo-friendly, I’ve swapped out the rice with cauliflower for a low carb, lighter version.

If you’ve never cooked with cauliflower rice before, you’ll be pleasantly surprised at how easy it is to make. You can either use a food processor or a blender – both work equally well. Simply process the cauliflower florets in small batches and pulse until they are the size of small grains of rice. Using a large head of cauliflower, you should be able to get 4 to 5 cups of cauliflower rice.

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Once you’ve got the cauliflower rice ready, all you need to do is sauté the onions, garlic and mushrooms until they’re cooked through. Next, add the cauliflower rice and beef stock and let it simmer until the cauliflower has absorbed the liquid, and then add salt and pepper to taste. Serve this Paleo mushroom risotto garnished with fresh parsley!

Felicia Lim

Mushroom Risotto with Cauliflower Rice

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Total time:40 mins

Cook Time:20 mins 20 minutes

Prep Time: 20 mins 20 minutes

Serves:4

Mushroom Risotto with Cauliflower Rice

Recipe by: Felicia Lim

Cauliflower rice soaks up the savory flavors of garlic and beef in this Paleo version of risotto!

Tools

• Paper towels
• Food processor
• Large skillet
• Wooden spoon

Ingredients

• 1 large head cauliflower, cut into florets
• 1 T coconut oil
• 1 large yellow onion, diced
• 2 large garlic cloves, minced
• ¾ lb mushrooms, thinly sliced
• ½ cup beef stock
• Fresh parsley, chopped
• Salt and pepper, to taste

Instructions

• Cut the cauliflower into small florets, then wash and dry them with paper towels.
• Process the cauliflower florets in small batches in a food processor or blender until you get a rice-like texture.
• Heat coconut oil in a large skillet over medium heat and sauté the onions until they are tender and caramelized (about 5 minutes). Add the garlic and stir until it is fragrant. Add the mushrooms and sauté until mushrooms are brown on both sides.
• Add the cauliflower rice and beef stock and bring heat down to low. Allow the cauliflower rice to absorb the beef stock until it is tender but not mushy (about 10 minutes).
• Add salt and pepper to taste. Garnish with chopped fresh parsley before dividing it into bowls and serving.

Watch the Recipe Video Below!

Tip: Feel free to add other herbs in as well, such as rosemary or thyme. You can also use vegetable stock instead of beef stock to make this vegetarian.

(You’ll Also Love: Mushroom-Onion Hasselback Chicken Recipe)