Cauliflower Mushroom Risotto - Keto and Low Carb
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Cauliflower Mushroom "Risotto" - Keto and Low Carb

Cauliflower rice gets a makeover with mushrooms, mascarpone and parmesean cheese for a new take on risotto!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Servings: 6
Calories: 202kcal
Author: Keto Cooking Christian


  • 4 cups riced cauliflower
  • 2 cups baby bella mushrooms chopped
  • 1/4 cup mascarpone cheese
  • 2 cloves garlic minced
  • 1/4 cup chicken stock
  • 3/4 cup freshly grated parmesan cheese
  • 3 tablespoons grass-fed butter
  • 1 tablespoon olive oil
  • 1/3 cup white wine I use Pinot Grigio
  • 1 tablespoon fresh parsley chopped
  • Salt and Pepper to taste


  • Add the butter and olive oil to a large skillet and once melted, add in the mushrooms.  Sauté until they have some good color, about 5 minutes.  
  • Add in the garlic, sauté for about 20 seconds, careful not to burn it. Add in the white wine and cook for another 2 minutes.
  • Add in the cauliflower, salt, pepper and chicken stock, cook uncovered for about 5-6 minutes or until it reaches your desired texture.  I prefer mine a little al dente.  
  • Stir in the mascarpone and parmesan cheeses, just until melted and combined. Garnish with fresh parsley and serve.


Calories: 202kcal | Carbohydrates: 6g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Fiber: 2g | Sugar: 2g