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cauliflower "risotto" with broccoli and mushrooms

Recipe by
Mary Carvell
biloxi, MS

I have tried other Cauliflower Rice Risottos and while they taste great, the consistency isn't the same as REAL risotto. I made a batch tonight and it turned out so good! However, I'm not absolutely certain of the some of the quantities of the ingredients listed. So you may need a little more cream or cheese. If you used orange cheddar, it would probably taste the same, but not "look" like risotto!

yield 4 -6
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For cauliflower "risotto" with broccoli and mushrooms

  • 10 oz
    green giant riced califlower
  • 1 bunch
    fresh broccoli chopped
  • 1 c
    mushrooms, fresh chopped
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    butter, melted
  • 3/4 c
    heavy whipping cream
  • 1 tsp
    xanthan gum
  • 1 c
    white cheddar cheese, grated
  • 4 Tbsp
    parmesan cheese

How To Make cauliflower "risotto" with broccoli and mushrooms

  • 1
    Add olive oil and butter to 4 quart saucepan med-high heat. Heat until butter browns slightly, but careful not to burn it.
  • 2
    Add riced cauliflower, chopped broccoli, and chopped mushrooms to hot oil. Stir to thoroughly coat with oil. Cook over medium heat for approx 5 min.
  • 3
    In separate bowl mix heavy cream and xanthan gum (it is a thickener.) together until fairly smooth.
  • 4
    Add to hot vegetable mixture. Stir together to coat vegetables. Heat until bubbly and very hot.
  • 5
    Once hot add grated cheese and stir to melt into mixture. Add salt and pepper to taste
  • 6
    Don't overcook the vegetables or they will begin to get mushy. Total cooking time 10-12 min. (If this happens, allow everything to cool and then put into blender and puree into a soup!)
  • 7
    Serve with 1 TB (or more) sprinkled on top.

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