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Four Cheese Mushroom Cauliflower Risotto

4-Cheese Mushroom Cauliflower Risotto ~ Sumptuous Spoonfuls #easy #lowcarb #risotto #recipe

A creamy cheesy risotto made with cauliflower rice and fresh mushrooms, so it’s low in carbs and high in nutrients … and it’s still quite creamy and satisfying.

Risotto is typically creamy from the starch in the rice. The stirring of the risotto turns the starch into a nice cream sauce. Since cauliflower has none of the starch you find in rice, another source of creaminess is needed. I reviewed several recipes and decided that my cauliflower risotto would be rich and creamy thanks to my favorite cream cheese, the Greek cream cheese that is higher in protein, full of probiotics and lower in calories than your run-of-the-mill cream cheese.

And then I added three other cheeses, just for good measure. And then I chowed down at least half of it before I could stop myself, so that’s how I decided this is a two-serving kinda dish. I ate it as my meal, but you could serve this with chicken or fish or even as a nice side dish for a steak. I also thought it would be marvelous with a fried egg on top for breakfast, because why not eat risotto for breakfast?

Four Cheese Mushroom Cauliflower Risotto

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: About 2 servings

Four Cheese Mushroom Cauliflower Risotto

Ingredients

  • 1/2 head of cauliflower
  • 1/2 Tablespoon avocado or olive oil
  • 1/4 of a red onion, chopped
  • 2 - 4 cloves garlic, peeled & chopped
  • 8 oz. fresh mushrooms, sliced & roughly chopped
  • Red Robin Seasoning (or your favorite seasoned salt), Trader Joe's 21 Seasoning Salute (or Mrs. Dash) and freshly ground pepper, to taste
  • 1/4 cup white wine
  • 2 oz. Greek cream cheese or Neufchatel
  • 2 Tablespoons fat free half & half (or regular half & half)
  • 2 oz. total mixed freshly shredded Parmesan, Dubliner and mozzarella cheese
  • Fresh snipped chives or parsley & extra shredded cheese, for top

Instructions

  1. Break the cauliflower into florets and put in a food processor. Pulse a few times or until the cauliflower is about the size of rice.
  2. Heat the oil over medium heat in a saute pan. Add the onion and garlic and cook until the onion is soft and translucent. Add the mushrooms and saute for several minutes until the onion is nice and soft. Sprinkle liberally with seasonings (to taste), then stir in the wine.
  3. Cook for a few minutes longer, stirring frequently, until the wine is mostly gone. Add the cream cheese and half & half, cook and stir until the cheese is melted and has created a nice sauce. Stir in the other cheeses and cook just briefly until they are all melted. Sprinkle with a bit more shredded cheese and snipped chives or parsley and serve!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/four-cheese-mushroom-cauliflower-risotto/

4-Cheese Mushroom Cauliflower Risotto ~ Sumptuous Spoonfuls #easy #lowcarb #risotto #recipe

This recipe was shared at What’s for Dinner Sunday, Weekend Potluck, Meatless MondayPretty Pintastic Party, Hearth & Soul BloghopClever Chicks Bloghop and Happiness is Homemade.

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11 Responses

  1. Starla

    To be honest I have never had risotto but it always looks so delicious.

    May 7, 2017 at 6:46 pm

    • Ann

      You should try it, Starla! It’s wonderful.

      May 7, 2017 at 7:38 pm

  2. What a gorgeous beautiful meal!! Thank you, dear Ann xoxo

    May 10, 2017 at 3:03 pm

  3. Looks so comforting, and love the cauliflower variation on the risotto idea too.

    May 10, 2017 at 3:55 pm

  4. Two of my favorite foods! And it looks amazing! Thanks for sharing on the What’s for Dinner link up!

    May 11, 2017 at 9:39 am

  5. Warm & comforting food at it’s healthiest best ♥

    May 12, 2017 at 7:27 am

  6. This looks just delicious!!!

    May 12, 2017 at 1:03 pm

  7. Hi there, this would be a great addition to the mushroom theme over at Food on Friday (which is on right now). Each month there are 3 different themes plus a Potluck – so you should always be able to share something. If you would like to join in the fun on a regular basis please schedule a reminder for the second Friday of each month (NZ time). Cheers from Carole’s Chatter

    May 12, 2017 at 5:51 pm

  8. I love risotto thanks for linking up for meatless Monday. I had to rescue your link from spam bc it does require a back link to my site to go through. Hope to see you join again this week

    May 14, 2017 at 4:07 pm

  9. Scheduled to pin and to share on the Hearth and Soul Facebook page. I love this flavourful risotto recipe, especially with that lovely combination of cheeses. Thank you so much for being a part of Hearth and Soul. I hope you will visit again this week and see the New Look!!

    May 23, 2017 at 6:09 pm

    • Ann

      Thank you so much, April! You’re the best.

      May 23, 2017 at 9:04 pm

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