Cauliflower "Risotto" with Broccoli and Mushrooms

Mary Carvell


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!


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top


  • 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.

Printable Recipe Card

About Cauliflower "Risotto" with Broccoli and Mushrooms

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian Wheat Free Low Carb

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