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Low Carb Cheesy Mushroom Risotto Recipe
Prep Time
10 minutes
Total Time
25 minutes
Yield
4
servings
Ingredients
- 6 cups cauliflower rice
- 2 cups mixed mushrooms (thinly sliced (portobello, cremini, or white work well)
- 3 tablespoons butter (divideed)
- 2 cloves shallot (diced)
- ¾ cup chicken or vegetable broth
- 1 teaspoon Dijon mustard
- ½ cup grated Parmesan cheese
- ½ cup cheddar cheese (shredded)
- 2 tablespoons chives (chopped)
- salt and pepper
Nutrition Info Per Serving
Serving Size
2 cup
Carbohydrates
13
g
Protein
11
g
Fat
17
g
Calories
234
Cheesy Mushroom Risotto offers a comforting twist on a classic dish using cauliflower rice for a low-carb option. With rich flavors from butter, mushrooms, and a blend of Parmesan and cheddar, this dish is perfect for a weeknight dinner or meal prep. It clocks in at just 13 grams of carbs per serving, making it a great fit for those following a keto lifestyle. You can whip it up in only 25 minutes, creating a satisfying side dish that pairs wonderfully with grilled meats.
Instructions
- Use cheese grater or food processor to make rice (or buy pre-riced).
- Heat 2 Tbsp butter in skillet and cook mushrooms until soft, about 3-5 minutes.
- Remove mushrooms, drain liquid, and set aside for later.
- Add remaining 1 tbsp butter to skillet and sauté shallots about 1 minute.
- Add the cauliflower rice and stir to coat with butter, about 2 minutes.
- Add the broth and cook until absorbed.
- Add mustard and remove from heat.
- Stir in mushrooms and cheese. Season with salt and pepper to taste. Top with fresh chives to serve!
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