top of page

Cauliflower and Mushroom Risotto Recipe

A low-carb version of an Italian favourite, this risotto recipe from ifoodreal is light, nutritious and simply delicious!

It’s so much easier to make than regular risotto too - with no ‘normal’ rice to worry about, it only takes around 15 minutes to cook.

Try it as a tasty lunch, or serve it with a grilled chicken breast to make it a more substantial dish.

Nutritional content

Servings: 6 people

Cook time: 30 minutes

​Calories 108 Kcal Total Fat 3 g Carbs 15 g Sugars 6 g Protein 9 g Fiber 4 g


1 Cauliflower head, cut into florets

650g mushrooms, sliced

1 tsp oil

1 small onion, finely chopped

1 clove of garlic, minced

100ml chicken stock

1/2 tsp salt


30g Parmesan, grated

30g Mozzarelle, shredded 3 tbsp parsley, finely chopped


  1. In batches, put the cauliflower florets in a food processor and blend until they form a ‘rice’ consistency. Set aside in a bowl.

  2. Heat a frying pan over medium heat. Add the mushrooms and cook until golden, stirring occasionally. Set aside in a bowl.

  3. Return the pan to heat and add the olive oil. Once hot, add the onion and garlic and sauté for around 3 minutes, or until everything’s translucent.

  4. Add the cooked mushrooms, cauliflower ‘rice’, chicken stock, salt and pepper to the pan as well. Stir everything well, cover, and cook for 4 minutes.

  5. Turn off the heat and stir through the cheese and parsley until the Parmesan and mozzarella have melted.

  6. Serve warm with chicken


To store Vegan: To make this dish vegan, try substituting chicken stock for vegetable stock, and Parmesan and mozzarella for your favourite vegan cheese. Then serve with tofu rather than chicken.

To store: Once it’s cool, put the risotto in an airtight container and keep it in the fridge for up to 2 days.


bottom of page