Creamy Mushroom and Spinach Risotto with Cauliflower Rice
This Creamy Mushroom and Spinach Risotto with Cauliflower Rice is a delicious and healthy twist on the classic Italian dish. It's made with riced cauliflower instead of Arborio rice, which makes it a great option for those who are gluten-free or on a low-carb diet. The risotto is creamy and flavorful, with a hint of lemon and Parmesan cheese. It's the perfect comfort food for a cold winter night.
Risotto is a classic Italian dish that is made with Arborio rice, chicken broth, and vegetables. It is a creamy and flavorful dish that is perfect for a special occasion. However, traditional risotto can be time-consuming to make and it is not gluten-free. This recipe for Creamy Mushroom and Spinach Risotto with Cauliflower Rice is a delicious and healthy twist on the classic dish. It is made with riced cauliflower instead of Arborio rice, which makes it a great option for those who are gluten-free or on a low-carb diet. The risotto is also made with mushrooms, spinach, and Parmesan cheese, which gives it a rich and flavorful taste. This risotto is the perfect comfort food for a cold winter night.
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, riced
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped spinach
Instructions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and cook until softened.
  3. Add the garlic and cook for 1 minute more.
  4. Add the mushrooms and cook until softened.
  5. Add the cauliflower rice and cook for 5 minutes, or until softened.
  6. Add the chicken broth and bring to a simmer.
  7. Reduce heat to low and simmer for 15 minutes, or until the cauliflower rice is cooked through.
  8. Stir in the heavy cream, Parmesan cheese, and spinach. Cook for 2 minutes more, or until the spinach is wilted.
Why It Works
  • Using riced cauliflower instead of Arborio rice makes this risotto a great option for those who are gluten-free or on a low-carb diet.
  • The mushrooms, spinach, and Parmesan cheese add a rich and flavorful taste to the risotto.
  • The risotto is cooked in chicken broth, which gives it a savory flavor.
  • The lemon zest adds a bright and refreshing flavor to the risotto.
  • The risotto is cooked until it is creamy and flavorful, but not too thick.