One-Pan Cauliflower Rice Risotto with Mushrooms and Parmesan

This clever, grain-free take on risotto swaps traditional arborio rice for cauliflower rice, delivering all the creamy, cheesy goodness with fewer carbs. Triple the mushroom flavor comes from a rich mushroom stock, browned mushrooms and a sprinkle of truffle zest.

It’s a one-pan wonder that’s ready in about 30 minutes, making it perfect for busy weeknights. Serve it as a satisfying vegetarian main or a hearty side dish.

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Ingredients

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Cauliflower RiceView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Thinly slice the mushrooms. Trim and thinly slice the scallions, separating white and green parts. Mince the garlic.
2. In a small bowl, combine the mushroom stock concentrate with 1 cup of hot water and stir to dissolve. Set aside.
3. Heat a large non-stick skillet over medium-high heat. Add a drizzle of oil, then add the mushrooms in a single layer. Cook undisturbed for 3-4 minutes until golden brown. Stir and cook another 2-3 minutes until well browned. Transfer half the mushrooms to a plate for garnish.
4. Reduce heat to medium. Add the scallion whites and garlic to the skillet; cook for 1 minute until fragrant. Add the cauliflower rice, dried thyme and a pinch of salt and pepper. Cook, stirring, for 2 minutes.
5. Pour in the mushroom stock and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and most of the liquid is absorbed.
6. Remove from heat. Stir in the cream cheese, sour cream and half the Parmesan until melted and creamy. Season to taste with salt and pepper.
7. Divide the risotto between bowls. Top with the reserved browned mushrooms, remaining Parmesan, scallion greens and a sprinkle of truffle seasoning. Serve immediately.

Recipe Tips

FAQ

Can I use frozen cauliflower rice?

Yes, frozen cauliflower rice works well. Thaw it first and drain any excess moisture to avoid a watery risotto.

What can I substitute for truffle seasoning?

You can omit it or use a pinch of garlic powder and a few drops of truffle oil, if available.

Is this dish vegetarian?

Yes, it is vegetarian. For a vegan version, use plant-based cream cheese, sour cream and Parmesan alternatives.