Creamy Mushroom and Spinach Risotto with Cauliflower Rice
This creamy mushroom and spinach risotto is a hearty and flavorful dish that is perfect for a winter meal. The risotto is made with cauliflower rice, which makes it a healthier and gluten-free alternative to traditional risotto. The mushrooms and spinach add a savory and earthy flavor to the dish, and the creamy sauce is rich and decadent. This risotto is sure to please everyone at your table.
Risotto is a classic Italian dish that is made with rice, broth, and vegetables. The rice is cooked slowly in the broth, and the vegetables are added towards the end of cooking. Risotto is a versatile dish that can be made with a variety of different vegetables and proteins. This recipe for Creamy Mushroom and Spinach Risotto is a variation on the classic dish that uses cauliflower rice instead of traditional rice. Cauliflower rice is a healthy and gluten-free alternative to traditional rice, and it cooks quickly, making it a great option for a weeknight meal. The mushrooms and spinach add a savory and earthy flavor to the dish, and the creamy sauce is rich and decadent. This risotto is sure to please everyone at your table.
Creamy Mushroom and Spinach Risotto with Cauliflower Rice Creamy Mushroom and Spinach Risotto with Cauliflower Rice Creamy Mushroom and Spinach Risotto with Cauliflower Rice Creamy Mushroom and Spinach Risotto with Cauliflower Rice
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 head of cauliflower, chopped into small florets
  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 8 ounces of mushrooms, sliced
  • 1 cup of chicken broth
  • 1/2 cup of heavy cream
  • 1/2 cup of grated Parmesan cheese
  • 1 cup of baby spinach
Instructions
  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Spread the cauliflower florets on a baking sheet and roast for 20 minutes, or until tender and golden brown.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Add the onion and garlic and cook until softened.
  5. Add the mushrooms and cook until softened and browned.
  6. Add the chicken broth and bring to a simmer.
  7. Add the roasted cauliflower and cook for 5 minutes, or until the cauliflower is heated through.
  8. Stir in the heavy cream and Parmesan cheese and cook until the sauce is creamy.
Why It Works
  • Cauliflower rice is a healthy and gluten-free alternative to traditional rice.
  • The mushrooms and spinach add a savory and earthy flavor to the dish.
  • The creamy sauce is rich and decadent.
  • This risotto is easy to make and can be on the table in under 30 minutes.