Cauliflower Rice-Shiitake Risotto Recipe

Name: Cauliflower Rice-Shiitake Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 med head cauliflower, chopped into florets; 1 Tbsp olive oil; 1 med yellow onion, diced; 1 lb shiitake mushrooms, sliced; 2 cloves garlic, sliced; 2 Tbsp fresh thyme leaves; 1/2 tsp salt; 1/4 tsp black pepper; 2 c low-sodium vegetable broth; 1 c grated Parmesan cheese; 2 Tbsp fresh lemon juice; 1/4 c chopped fresh parsley

Servings: persons

1 med head cauliflower, chopped into florets
1 Tbsp olive oil
1 med yellow onion, diced
1 lb shiitake mushrooms, sliced
2 cloves garlic, sliced
2 Tbsp fresh thyme leaves
1/2 tsp salt
1/4 tsp black pepper
2 c low-sodium vegetable broth
1 c grated Parmesan cheese
2 Tbsp fresh lemon juice
1/4 c chopped fresh parsley

1
1. PULSE the cauliflower in a food processor to form rice-sized pieces. Set aside.
2
2. SAUTE the onion, mushrooms, garlic, and thyme in the olive oil in a wide pan over medium heat until softened, 5 to 7 minutes. Add the cauliflower, salt and pepper, vegetable broth, and cheese. Simmer, stirring occasionally, until the cauliflower is tender and most of the broth is absorbed, 12 to 15 minutes.
3
3. ADD the lemon juice and parsley. Serve warm, with additional cheese, if desired.
4
NUTRITION (per serving) 267 cal, 16 g pro, 30 g carb, 7 g fiber, 6 g sugar, 22 g fat, 5 g sat fat, 877 mg sodium

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 med head cauliflower, chopped into florets, 1 Tbsp olive oil, 1 med yellow onion, diced, 1 lb shiitake mushrooms, sliced, and more.

Yes, Cauliflower Rice-Shiitake Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Rice-Shiitake Risotto

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